Cheesy Mushroom Frittata

Chef notes

A frittata is the epitome of an anytime-of-day recipe. The humble Italian egg dish is fit for any meal. It’s also the perfect excuse to clean out your fridge — load it with whatever meat, vegetables and cheese you have on hand. This hearty iteration is packed with meaty mushrooms, fragrant red onion and two types of cheese — creamy goat cheese and salty Parmesan. It’s guaranteed to make you feel nourished.

This recipe calls for cremini mushrooms, which are also known as baby bella mushrooms because that’s exactly what they are: small, young portobello mushrooms. Cremini mushrooms have an earthy, concentrated flavor that adds depth to this dish.

The mushrooms in this frittata lend hearty texture and flavor to this naturally vegetarian frittata. Thyme is a common partner with mushrooms and you’ll easily see why here, as the woodsy herb counters the savory cremini mushrooms.

Perhaps the best part about this recipe, though, is the double dose of cheese. Crumbled goat cheese creates pockets of tangy, creamy flavor while a healthy sprinkle of grated Parmesan cheese seals the top of the frittata with its signature nutty saltiness. Serve frittata slices warm, at room temperature or even chilled, with buttered toast, a simple salad or both.

Technique Tip: To save a few minutes of prep time, pick up a container of pre-sliced mushrooms rather than slicing them yourself.

Swap Option: If you don’t like goat cheese, try swapping it with an equal amount of crumbled feta cheese.