Goat Cheese Frittata
There are some dishes that can be enjoyed any time of the day — this is one of them. I’m always looking for meals that I can make for dinner and then enjoy for breakfast. My Goat Cheese Frittata definitely fits into that category!
A lot of frittatas consist of whatever is in your refrigerator and a lot of eggs. But sometimes you can play around with ingredients that go together perfectly. The ingredients in this Goat Cheese Frittata pair seamlessly and will go with coffee in the morning or wine in the evening.
I started with a large number of eggs — 12 in all. I whisked together the 12 eggs with milk and salt. Set this aside until the veggies are sauteed.
I love mushrooms combined with garlic and onions. So I sauteed the onions and mushrooms in butter (you can use olive oil too). I then added the garlic for additional flavor. Once the veggies are cooked through, I added the egg mixture. I sprinkled the goat cheese crumbles on top.
This will cook on the stove top until the outside of the egg (around the rim of the cast iron skillet) start to turn light. This is about 30 seconds to 1 minute. Then it goes into the oven until the egg is cooked through.
When it comes out it will look like this. I sliced it into even pieces and added some fresh parsley to serve.
Goat Cheese Frittata
Enjoy this yummy Goat Cheese Frittata for breakfast, lunch or dinner! It's the perfect all-around meal for any occasion.
- 12 Eggs
- 3 tablespoons Milk
- 1/4 teaspoon Salt
- 3 tablespoons Butter
- 1 pkg Baby Bella Mushrooms sliced
- 1 medium White Onion chopped
- 1 clove Garlic minced
- Goat Cheese crumbles
- Fresh Parsley for garnish
Preheat oven to 425 degrees
In a mixing bowl, whisk together the eggs, milk and salt. Set aside
In a 12-inch cast iron skillet melt butter. Add mushrooms and onions and saute until soft. Add the garlic for 30 seconds to 1 minute until fragrant
Pour the egg mixture into the skillet and let cook for about 30 seconds to 1 minute or until the edges start to lighten. Add the goat cheese crumbles on top and put into the oven
Bake for 7-14 minute or until the egg is solid. Make sure the middle doesn't move when you move the skillet. It should be solid but not overcooked
Add fresh parsley and serve