This Mushroom and Goat Cheese Frittata is the ultimate solution for a sophisticated brunch or a quick weeknight dinner. Earthy sautéed mushrooms pair perfectly with the tangy, creamy pockets of goat cheese, all nestled in a fluffy bed of perfectly seasoned eggs. It is a protein-packed dish that feels like a luxury meal but comes together in just one pan. Whether you are hosting friends or meal-prepping for the week, this recipe delivers a gold-standard texture that rivals your favorite bistro.
| Prep Time | Cook Time | Total Time | Servings | Calories |
| 10 Minutes | 20 Minutes | 30 Minutes | 4 People | 240 kcal |
Ingredients for the Perfect Mushroom Frittata
The Produce and Dairy
- 8 large eggs (pasture-raised preferred)
- 8 oz (225g) Cremini or Shiitake mushrooms, thinly sliced
- 2 cups (60g) Fresh baby spinach, packed
- 4 oz (115g) Soft goat cheese (Chevre), crumbled
- 2 tablespoons (30ml) Heavy cream or whole milk
- 1 small shallot, finely minced
- 2 cloves garlic, minced
The Pantry Staples
- 2 tablespoons (30ml) Extra virgin olive oil or unsalted butter
- 1 teaspoon Fresh thyme leaves
- Salt and freshly cracked black pepper to taste
- Red pepper flakes (optional for a hint of heat)
Step-by-Step Instructions
- Preheat and Prep. Position your oven rack to the top third and preheat your broiler to high. If you prefer a slower bake, set your oven to 375°F (190°C).
- Whisk the Egg Mixture: In a large mixing bowl, crack the 8 eggs. Add the heavy cream, salt, pepper, and fresh thyme. Whisk vigorously until the yolks and whites are fully combined, and the mixture is slightly frothy. This aeration is the secret to a light, airy texture. Set this bowl aside.
- Sauté the Mushrooms. Heat a 10-inch cast-iron skillet over medium-high heat. Add the olive oil or butter. Once shimmering, add the sliced mushrooms in a single layer. Let them cook undisturbed for 3 to 4 minutes until they develop a deep golden-brown crust. Add the minced shallots and garlic, stirring for another 2 minutes until fragrant.
- Wilt the Spinach. Add the fresh baby spinach to the skillet with the mushrooms. Toss gently with tongs until the spinach just begins to wilt. Spread the vegetables out into an even layer across the bottom of the pan.
- Set the Base. Lower the heat to medium-low. Pour the egg mixture over the vegetables. Use a spatula to gently move the cooked edges toward the center, allowing the raw egg to flow underneath. Let it cook on the stovetop for about 3 minutes until the edges are set, but the top is still liquid.
- Add Goat Cheese and Finish. Dotted the top of the eggs with the crumbled goat cheese. Transfer the cast-iron skillet to the oven. Broil for 3 to 5 minutes, or until the top is puffed and golden and the center is just barely set.
- Rest and Serve. Remove the skillet from the oven carefully. Let the frittata rest for 5 minutes. This allows the internal steam to settle, making it easier to slice into clean wedges.
Expert Tips for a Perfect Frittata
Avoid Watery Eggs: Mushrooms hold a lot of moisture. Ensure you sauté them until they are deeply browned and their liquid has completely evaporated before adding the eggs. This prevents your frittata from becoming soggy.
Don’t Overcook: The frittata will continue to cook from the residual heat of the cast-iron pan after you take it out of the oven. Remove it when the center has a very slight jiggle to ensure a custard-like finish rather than a rubbery texture.
Room Temperature Ingredients: If possible, let your eggs and goat cheese sit at room temperature for 15 minutes before starting. They will emulsify better and melt more evenly into the dish.
Recipe Variations
- The Protein Boost: Add crispy chopped bacon or smoked salmon to the egg mixture before pouring it into the pan for an extra layer of savory flavor.
- The Spicy Kick: Fold in diced jalapeños or a teaspoon of red chili crunch to contrast the creamy goat cheese.
- Vegan Option: Substitute the eggs with a seasoned chickpea flour batter or a liquid plant-based egg replacement, and use a vegan almond-based “feta” style cheese.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice on a microwave-safe plate and cover it with a damp paper towel to maintain moisture. Microwave for 45 to 60 seconds. For the best texture, reheat in a toaster oven at 350°F until warmed through.