Mushroom and Goat Cheese Frittata

Name: Mushroom and Goat Cheese Frittata
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 eggs; 1 tablespoon sour cream; 1/2 bag frozen mushroom mix (450g bag; mine contains oyster mushrooms, champignon, shiitake, porcini and chanterelles); 1 sprig thyme; 1 small bunch chives; 75g goat cheese; salt, pepper, chili; 2 tablespoons oil

May 5, 2014

Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Italian Eggs Cheese Breakfast Mushrooms

Recipe: Mushroom and Goat Cheese Frittata

I woke up Sunday morning and the farm eggs from my grandmother were calling out fri-tta-ttttta! Frittata it is then!

A frittata is an Italian omelet, I'd say for beginners. Being baked in the oven, it doesn't require folding, flipping, or other skills like a French omelet. At this size (25 cm, made with 8 eggs), I baked it at 190°C, which is a temperature high enough to make the eggs rise a bit in the oven, but not so high that it burns on the bottom. This results in a fluffy, light, and beautiful omelet that can be sliced. It's good even cold.

Ingredients

8 eggs
1 tablespoon sour cream
1/2 bag frozen mushroom mix (450g bag; mine contains oyster mushrooms, champignon, shiitake, porcini and chanterelles)
1 sprig thyme
1 small bunch chives
75g goat cheese
salt, pepper, chili
2 tablespoons oil

Servings: 4

How to prepare mushroom and goat cheese frittata

In a wide pan, add the mushrooms and defrost them (until soft and they've released a lot of liquid). Remove with a spatula and press to squeeze out the water. The mushroom liquid can be saved (even frozen) for other recipes.
* if using fresh mushrooms, skip this step
In a 22-25 cm diameter pan that can go in the oven, heat the oil well.
Add the mushrooms and sauté quickly over medium heat until they brown a bit on all sides.
Briefly beat the eggs until combined. Add the sour cream, chopped herbs, and seasonings (salt, pepper, a little chili) and beat until smooth.
Pour this mixture evenly over the mushrooms. Don't stir or shake the pan. Break the cheese into pieces and arrange them on top, over the entire surface of the omelet. At this point, you should see that the edges of the omelet are already setting (see photo 3).
Put the pan in the oven at 190°C for a maximum of 10 minutes. After 5 minutes, you can check it - the omelet should look slightly puffed. When you touch it and there's no more raw egg on top, it's done.