Mushroom, Poblano & Goat Cheese Frittata
If you’re ever tasked with making breakfast, brunch, or lunch for a crowd, this frittata recipe might be right up your alley. I’m not sure it gets easier than this. No eggs cooked to order. The vegetables can be easily cooked the day before, and all that’s required is a quick whisk of the eggs, and a sprinkling of vegetables and cheese before throwing it in the oven for less than a half hour and voila!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Breakfast
- Method: bake
- Cuisine: Italian
Ingredients
For the vegetables:
- 3 T. butter
- 1 lb. fresh cremini mushrooms (aka baby bellas), cleaned with a dry kitchen towel and sliced
- 1 medium red onion, sliced
- Salt and pepper, to taste
- 2 fire-roasted poblanos, peeled, seeded and diced
For the frittata:
- 2 T. butter
- 12 large eggs
- 1/4 c. heavy cream
- 1 t. Kosher or large flaked sea salt
- 1 c. fresh goat cheese
- torn basil leaves, for garnish
Instructions
The mushrooms
In a large saute pan over medium-high heat, add the butter. Once it’s melted, add the mushrooms and onions with a generous pinch of salt and pepper. Let them cook until the water inside them releases and evaporates, at which point both mushrooms and onions will begin to caramelize. Let them cook until they are a deep, golden brown, and turn off the heat. Transfer to a small bowl and add the diced poblanos. Reserve until you are ready to bake the frittata.
Baking the frittata
To cook the frittata, preheat the oven to 375 F. In a large bowl or pitcher, whisk together the eggs, cream, and salt. Place butter in a 10 to 12-inch cast iron skillet or a baking dish that’s approximately the same size. Place the skillet in the oven for around 5 minutes, or until the butter is completely melted. Carefully remove the skillet from the oven and swirl (or brush) the butter around so the bottom and sides are coated. Pour in the egg mixture in the skillet, and sprinkle in the cooked vegetables and fresh goat cheese. Bake for around 25 minutes, or until the frittata doesn’t wobble in the middle. You don’t want to overbake it, but you don’t want undercooked eggs on the inside either. You can also insert a small knife in the center. If it comes out clean you are good to go.
To serve, garnish with torn basil leaves and enjoy.