Natural mushrooms, goat cheddar and new spices pair with eggs in this simple and exquisite frittata.
Do you have a most loved feast of the day? Is it true that you are all in on breakfast, lunch or supper? While I’ll concede I’m an enthusiast of three squares, I am inclined toward an unwinding, late morning breakfast or early lunch toward the end of the week. In case I’m making arrangements for a gathering, I ensure there’s a blend of sweet and flavorful. Eggs or something to that affect are an unquestionable requirement, alongside a plate of mixed greens (organic product or green), biscuits, cakes or breads, a pot of new espresso and, in case we’re feeling a little playful, a strength mixed drink.
In the event that it’s simply a tranquil, sluggish breakfast with my family toward the end of the week, my young men quite often demand eggs. My most youthful child makes a mean delicate, messy scramble and I need to say, they taste surprisingly better when this glad mom observes that he is so mindful to his errand. He’s all business at the oven, cautious with the warmth and gradually mixing until they’re simply cooked through, overly delicate and satiny.
- 2 Tbsp unsalted butter
- 1 small onion, diced
- 10 oz crimini (or your favorite mushrooms), sliced
- 1 garlic clove, minced
- 10 eggs
- 2/3 cup half and half
- 1/4 cup fresh chives, minced
- 2 tsp fresh thyme, minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz goat cheese
- Preheat the oven to 375 degrees.
- Melt the butter in a 10-inch oven proof skillet (preferably cast iron) over medium heat.
- Add the onion and saute for 3-5 mins until golden. Add the sliced mushrooms and garlic and continue to saute until mushrooms are golden brown, about 10-12 mins.
- Whisk the eggs, half and half, chives, thyme, salt and pepper together in a large bowl.
- Scatter the goat cheese over the mushroom mixture and pour the egg mixture over the top.
- Stir the mixture in the pan and cook over medium heat until the edges are set but the center is still loose, about 8-10 mins.
- Put the pan in the oven and finish cooking for an additional 8-10 mins or until set.
- Slice and serve. The frittata can be served warm or at room temperature.