It’s been too long…time for another frittata. Seriously, we eat these all the time. It’s a little ridiculous, in an eggy, cheesey kind of way.
Here’s what you need:
2 Tbs olive oil
2 shallots, chopped finely
1 c mushrooms, chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp red pepper flakes
Salt and freshly ground pepper
10 large eggs
3 Tbs heavy cream
1/4 lb fresh goat cheese, crumbled
1/3 c freshly grated Parmesan cheese
As usual, we ditched the given directions and went with the pizza frittata approach of setting the bottom on the stovetop and then transferring it to the stove. It just seems to work out better for us than anything else, and is far faster.
Start by heating your olive oil in a large skillet. Add the shallots, mushrooms, thyme, oregano and red pepper flakes, season with salt and pepper, and saute, stirring often, until the shallots are soft and the mushrooms have released most of their liquid (5-7 minutes). Set aside.
Beat your eggs in a large bowl and then add all of your other ingredients except for the Parmesan.
Pour your mixture into a greased, oven proof skillet (around 10″) and cook on the stovetop on low until the edges begin to set (around 3 minutes). If you have a cast iron skillet, it’s a great choice for this recipe! Once your edges have begun to set, transfer the skillet to the oven and bake until it is set (around 12 minutes).
Sprinkle the Parmesan over the frittata and place under the broiler until the top is set and golden, about 2 minutes. Carefully remove the pan from the broiler. Let cool before serving.
Obviously, when I say that we’re constantly eating frittatas, we like them. That being said, they’re usually something we have leftovers from for lunch for a couple of days afterwards (that’s part of what I like about them!). This frittata however…only one slice survived to the next day. I don’t know if it was the goat cheese or the fact we used our own dried thyme or what, but we all went back for seconds and thirds!