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.