Ingredients
Method
- Prep the pan: Preheat your oven to 400°F. Use a well-seasoned 10-inch cast iron skillet or an ovenproof nonstick pan — this size is important so the frittata cooks through evenly.
- Sauté the aromatics: Heat olive oil in your skillet over medium heat until shimmering. Add shallot and cook, stirring occasionally, for about 3 minutes until softened and translucent. Push to one side of the pan.
- Cook the mushrooms: Add sliced mushrooms to the empty side. Let them sit undisturbed for a minute or two so they get some color on their edges, then stir and continue cooking another 5-7 minutes total until they've released their moisture and are golden brown. Stir in garlic and thyme; cook 1 minute more until fragrant.
- Whisk the eggs: In a bowl, whisk together eggs, milk, salt, and pepper until just combined — don't over-whisk or you'll end up with a fluffy but dry frittata. Pour the egg mixture evenly over the mushrooms in the pan.
- Set on the stove: Cook over medium-low heat for 4-5 minutes without stirring. The edges should look set and the center still slightly jiggly when you gently shake the pan.
- Add cheese and bake: Sprinkle half of your goat cheese evenly over the top, then transfer the skillet to the oven. Bake for 8-10 minutes until the center is just set — it should have a slight jiggle in the middle but no visible liquid egg. The internal temperature should reach about 165°F.
- Finish: Remove from the oven and let rest for 3 minutes (this helps it hold its shape when cut). Sprinkle remaining goat cheese on top. Let sit another minute, then slide onto a cutting board or plate and slice into wedges.
Nutrition
Notes
I make it for breakfast when we have guests or dinner when I want something that looks put together without much work. It's one of those dishes where you can use whatever mushrooms are in season — cremini, shiitake, oyster, even button if that's what you find at the market. The trick is letting them cook long enough to release their moisture and get some color, which takes about ten minutes but makes all the difference.
One thing I've learned: don't crowd the pan when sautéing mushrooms. If they're packed too tight, they steam instead of brown, and you lose that deep flavor. Give them room to sizzle. Serve it with a simple green salad or sliced tomatoes, cut into wedges straight from the skillet.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Servings: 4 (generous)
Difficulty: Easy Tips:
- If you don't have an ovenproof skillet, finish the frittata under a hot broiler for about 3 minutes instead.
- Goat cheese can be swapped with ricotta or feta — just crumble it over at the end rather than mixing in.
- The frittata holds up well warm (about 120°F) so you don't have to serve it piping hot immediately. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, or microwave individual wedges for about 45 seconds. This reheats beautifully — better than many egg dishes that turn rubbery. It also slices well cold from the fridge if you want it for lunch.
Cook time: 25 min
Total time: 35 min
Servings: 4 (generous)
Difficulty: Easy Tips:
- If you don't have an ovenproof skillet, finish the frittata under a hot broiler for about 3 minutes instead.
- Goat cheese can be swapped with ricotta or feta — just crumble it over at the end rather than mixing in.
- The frittata holds up well warm (about 120°F) so you don't have to serve it piping hot immediately. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, or microwave individual wedges for about 45 seconds. This reheats beautifully — better than many egg dishes that turn rubbery. It also slices well cold from the fridge if you want it for lunch.