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Monday, November 25, 2013

Mushroom & Goat Cheese Frittata

Frittatas are the best!  It's really simple:

6 to 7 whole eggs plus a splash of cream (maybe 2 tablespoons)

and the filling.

Then bake at 400 degrees for about 20 minutes or until set.

That's it. 

You can make ANY kind of frittata you want - whatever's in the fridge.  

Here's how I made the mushroom and goat cheese version::
I used half of a very small onion, finely chopped.

And a package of baby bella mushrooms - which I chopped up into small pieces.  Remember - mushrooms cook way down to about half their size so if it seems like a lot at first - don't worry!

I sautéed them in medium sized pan that is able to go in the oven (this is a one pot dish!).  Just using a little olive oil - NO salt at this point, it makes the mushrooms weird.

Once it's starting to cook down - add a tablespoon or so of butter, for no other reason than it tastes good.

Add in 2 cloves of minced fresh garlic.

Deglaze the pan with a splash or two of red wine.  (meaning turn the heat up on the stove for a minute or so and pour in the red wine - it should sizzle up and all the yumminess on the bottom of the pan will let loose).

Add in a package of spinach - again this will wilt down to almost nothing so feel free to use quite a bit.  I used almost an entire package.

At this point - sample for flavor.  Add salt & pepper if needed.

Prepare your egg mixture.  6 to 7 whole eggs plus a little cream (or whatever milk you have on hand - I've even used almond milk before).  Best tip:  it's worth it to get out the mixer and really beat the heck out of the eggs so they're nice and fluffy!

With the pan still hot and on the stove (maybe on medium to medium low) - pour the egg mixture into the middle of the pan and it will spread out evenly.  

Let it sit on the stove for 3-5 minutes.  This is actually cooking the bottom of the omelet.  Frittata actually means italian baked omelet - and personally it's way easier than making quiche or a perfect french omelet.  These are definitely my favorite.

While it's sitting on the stove - add the crumbled goat cheese.  Just dot it over the top.  I used about 4 oz total from a Trader Joe's goat cheese log.  Then sprinkle just a little grated parm on top - I like the saltiness and it browns nicely.  I finished it with just a little fresh thyme because I had it on hand.

Then into a 400 degree oven for about 15-20 minutes.  I just watch it - you can tell when it puffs up and the top just starts to get all brown and golden!

See the difference?  Just a little golden brown.

This dish is so great because it keeps and travels really well.  My pan has a lid which is handy so I can bake and take this anywhere.  It's also a fantastic brunch dish because it's just as good cold as piping hot out of the oven.  It should slide right out of the pan and can easily be presented on a beautiful platter or it's just a great served straight from the pan!

I hope you enjoy this!  Would be fantastic for brunch on Friday after Thanksgiving :)

Always, J