Frittata with shitiake mushrooms and goat cheese

I made this frittata for brunch very recently. It was such a hit that I decided to not only post it here, but to serve it for Easter brunch!

It blends the gorgeous shiitakes of spring with caramelized onions (yum) and my favorite thing ever: goat cheese. (Well, maybe not “ever” in the whole wide world- but you get the idea.)

This is a gorgeous breakfast/brunch dish that can be served with a green salad or as a compliment to the rest of a great spread. And while this is lovely vegetarian, you could also add pancetta or smoky bacon to amp it up. That is the beauty of frittata- add whatever sounds great to you- it is a very flexible dish!

Frittata with shitake mushrooms and goat cheese, serves 6-8
2 Tbs butter
½ yellow onion, thinly sliced
3 cups shiitake mushrooms, cleaned and sliced

10 eggs
½ cup white cheddar, finely grated
½ cup goat cheese

1/4 cup fresh chives, cut into ¼ inch pieces
Kosher salt and black pepper to taste

Preheat the oven to 350 degrees.

In an oven proof skillet, melt the butter over medium heat.

Add the onion to the butter, sprinkle with salt and cook until soft, about 5 minutes.

Add the shiitake mushrooms and a ¼ cup water and continue to cook, another five-eight minutes or until the mushrooms are soft. If the pan gets to dry, add a few tablespoons more of water.

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Meanwhile, crack the eggs into a large bowl and whisk until fluffy.

Add the cheddar and combine completely.

Add the chives.

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When the onions and mushrooms are soft and tender, reduce the heat to low and add the eggs to the pan.

Once you have added the eggs, do not fiddle with them in any way!

Sprinkle the top of the eggs with the goat cheese and the chives. Also, sprinkle the eggs with salt and black pepper.

When the eggs have been cooking for a minute or two and the edges are just beginning to set up:

Move the pan to the oven and bake for around 7 minutes, or until the egg is just set.

Turn out onto a cutting board or a platter, slice and serve while still hot.