Wild Mushroom Frittata

I love a good frittata!  Packed with flavor, easy to prepare, loaded with protein and so versatile.  The wild mushrooms here bring a slight richness and when paired with a creamy goat cheese, deliver a delight!  Serve this or brunch, lunch or breakfast for dinner!

Serves 8

Ingredients:

2 Tbsp unsalted butter

1 shallot, chopped

3 cloves garlic, minced

4 oz wild mushrooms, roughly chopped 

14 eggs

1/3 cup heavy cream

Kosher salt 

Black pepper 

1 tsp dried thyme

4 oz crumbled goat cheese

Fresh dill

Directions:

Preheat oven to 350 degrees. 

Heat a large oven safe skillet or cast iron pan over medium high heat.  Add butter and cook until mostly melted.  Add shallots and lightly brown for 2-3 minutes.  Add garlic and mushrooms.  Season with 1/2 tsp salt and 1/4 tsp pepper.  Mix to combine.  Turn heat down to medium and cook 5-6 minutes.

While mushrooms are cooking, prepare egg mixture.  Combine eggs and heavy cream in a medium bowl.  Add thyme and another 3/4 tsp salt and 1/4 tsp pepper.  Whisk vigorously for 1-2 minutes.  Gently pour egg mixture over mushroom mixture.  Turn heat off.  Sprinkle all of the goat cheese except for 1-2 Tbsp onto frittata.

Bake for 25 minutes.  Remove from oven and let sit 5 minutes.  Sprinkle remaining goat cheese over top.  Garnish with fresh dill.  Serve.