- 4 tablespoons (½ stick) unsalted butter
- 8 ounces (4 cups) mixed mushrooms, torn or cut into bite-size pieces (see note above on variety)
- 1 medium shallot, thinly sliced
- 1 tablespoon thyme leaves, plus more for garnish
- kosher salt, to taste
- cracked black pepper, to taste
- 12 large eggs
- 1/3 cup milk, preferably whole
- 1/4 cup chives, chopped, plus more for garnish
- 4 ounces goat cheese, broken into 1-inch pieces, divided
- 1. Heat the oven to 400°F with a rack in the top third position. Melt the butter in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring once, until they start to release moisture, 3 to 4 minutes.
- Add the shallot and thyme leaves; season with salt and pepper. Cook until the mushrooms are browned in places and the shallot is softened, 4 to 5 minutes. Transfer one-third of the mushroom mixture to a small plate or bowl (for topping, optional).
- 2. Meanwhile, whisk the eggs and milk with a fork until well-combined. Whisk in the chives, ½ teaspoon salt, and a few grinds of pepper. Reduce heat to medium and pour the egg mixture into the skillet. Add half the goat cheese. Cook, stirring slowly with a spatula to create large curds, until the eggs are mostly set but still wet and shiny on top, about 3 minutes.
- 3. Remove from heat and scrape the edges of the skillet with the spatula, pressing gently into an even circle. Sprinkle with the reserved mushroom mixture and remaining goat cheese, pressing down gently into the eggs. Transfer to the oven and bake until puffed and eggs are just set with no wet spots, 8 to 10 minutes.
- 4. Loosen from the skillet and slide the frittata onto a cutting board. Let stand for 10 minutes before slicing. Serve with more herbs for garnish.
Available at the Oakmont Farmer’s Market 3/8:
-Goat cheese available from Amazing Acres
-Mushrooms available from Forgedale Fungi
-Eggs available from Lindenhof Farm