Elevate your breakfast or brunch with this fancy yet approachable Mushroom Goat Cheese Frittata! This recipe is ready in just over 30 minutes and even works well for meal prep.
I love frittatas because they look fancy, they're easy to make and they are a lot more exciting than plain old egg casserole. This mushroom goat cheese frittata is no exception!
Frittatas are versatile and can easily be customized to fit your preferences. They are similar to an egg casserole, except that they don't have a bread/grain base (like this mushroom croissant casserole) and they are usually made in a cast iron skillet.
In this recipe, sautéed mushrooms and kale combine with goat cheese for a rich and savory breakfast.
Like my vegetarian breakfast casserole, this recipe makes six servings that are great for brunch or saved for a few days of breakfast.
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Ingredients and substitutions
- Eggs: Use large eggs.
- Mushrooms: I love baby bella (cremini) mushrooms because they have a deeper flavor than white mushrooms, but any variety of mushrooms work. For example, you can also use "gourmet" mushroom blends like shiitake or oyster. If using shiitake, I recommend removing the stem.
- Kale: Make sure to sauté the kale until it's completely wilted. Kale can be swapped with spinach if you prefer. Do note that the spinach will wilt more quickly.
- Bell pepper: I use red bell pepper for color, but any type of bell pepper will work. You can also use equal amounts of zucchini, onion, or any other saute-able veggie.
- Goat cheese: I like to crumble goat cheese directly on the veggies so that it melts a bit before the eggs get added. I use plain goat cheese but I think an herbed or even honey goat cheese would work well. If you're not a fan of goat cheese, you can use shredded mozzarella or Parmesan instead.
- Milk: I use 2% milk but you can use skim, whole or even unflavored non-dairy milk like soy milk or oat milk works.
Step by step instructions
Prep: Prep the kale by thoroughly rinsing and drying it. Remove the stem and slice the leaves into wide ribbons. Rinse the mushrooms well and slice into thin pieces. You can chop the mushrooms instead if you prefer smaller pieces.
- Heat a 12 inch cast iron skillet over medium-high heat. Add olive oil. Once hot, sauté the mushrooms and bell pepper in the hot oil until the mushrooms are browned. Tip: Don't salt the mushrooms because this will draw moisture out and prevent browning.
- Add in the butter, kale, garlic and salt. Sauté until kale is wilted and a little crispy. Olive oil can be used in place of butter if desired, but I find that butter adds a great flavor.
- Once the kale is ready, turn the heat off and crumble goat cheese evenly across the veggies.
- Whisk together eggs, milk, salt, pepper until thoroughly combined. Pour the egg mixture over the veggies, tilting the pan as needed to evenly distribute.
Bake uncovered for 14-16 minutes. You can tell the frittata is done because the edges will be golden and pulling away from the cast iron a bit. It should also puff up (it's okay if it doesn't pop up, that just means a hole caused the air to escape!).
Test for doneness by inserting a toothpick in the center of the frittata. Warning, if you want it to keep its puff then you will want to skip this step.
Type of skillet to use
I prefer using a cast iron skillet because it can go from stove to oven, but any heat-safe skillet will do. Cast iron skillets also conduct heat well and make it so that the egg starts cooking as soon as it hits the pan.
If you don't have a heat-safe skillet, use any similarly sized baking dish, such as an 8x8-inch metal pan. Make sure to grease the pan well before adding the eggs.
Depending on the size casserole dish used you may need to adjust cooking time. For example, a smaller 8x8-inch pan will take longer than a 12-inch skillet.
Keep an eye on the egg casserole and test for doneness using a toothpick. The eggs will be pulling away from the edges of the pan.
Serving and storage
- For best quality, keep your fritatta in the fridge for no more than 5 days. I slice the frittata into individual servings before refrigerating for easy access.
- Reheat in the microwave in one to two minutes. If you don't have a microwave you heat in the oven at 350 degrees until heated through, about 10 minutes.
- Serve with roasted breakfast potatoes and coconut fruit salad for a well-rounded brunch.
More easy vegetarian breakfast ideas
If you love this flavor combo then you might also like these goat cheese puff pastry bites or peach pizza, which also features goat cheese.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Mushroom and Goat Cheese Frittata
Ingredients
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms sliced
- 1 medium red bell pepper diced
- 1 tablespoon unsalted butter
- 3 cups roughly chopped kale see note #1
- 3 cloves garlic minced
- ½ teaspoon salt divided in half
- 8 large eggs
- ¼ teaspoon black pepper
- ⅓ cup 2% milk
- 2 ounces goat cheese
Instructions
- Preheat the oven to 400F.
- Heat a 12 inch cast iron pan over medium-high heat. Once hot, add two tablespoons olive oil. To the hot oil add sliced mushrooms and diced bell pepper. Saute until lightly browned, about 6-8 minutes.
- Add in the butter, kale, garlic and ¼ salt. Saute until kale is wilted and a little crispy. Olive oil can be used in place of butter if desired, but I find that butter adds a great flavor.
- Meanwhile, whisk together eggs, milk, ¼ teaspoon salt, pepper until thoroughly combined.
- Once the kale is ready, turn the heat off and crumble goat cheese evenly across the veggies. Pour the egg mixture over the veggies, tilting the pan as needed to evenly distribute.
- Bake uncovered at 400F for 14-16 minutes. You can tell the frittata is done because the edges will be golden and pulling away from the cast iron a bit. It should also puff up a bit (it's okay if it doesn't puff up, that just means a hole caused the air to escape). Test for doneness by inserting a toothpick in the center of the frittata. Remove from the oven and enjoy!
Penny says
Very easy to make, though it came out rather bland. I added 1/4 tsp red pepper flakes to the egg mixture but that didn’t help. I’d like to try it again but add 1/4 cup of chopped onions, some oregano, thyme and more red pepper flakes (maybe 1/2-3/4 tsp of each.
I’d also make the clumps of goat cheese a bit smaller so it’s more evenly spread; some bites were just a bunch of goat cheese but no other flavor. This recipe is a great template to add more stuff that you have on hand, but don’t forget to add more seasoning!
Michael says
A delicious dinner for our meatless Monday -- generous servings for 3 of us with nothing left over. Some fresh biscuits would be a great addition. Looking forward to making it again!
Caroline says
I would like to make this recipe but as mini muffin frittatas. Anyone tried this? 🤔
Cassidy Reeser says
I haven't, but I make egg muffins (using this recipe) and bake them at 350F. That's what I would suggest trying for this recipe!
McCall says
This came out fantastic! Used sour cream in place of milk, power greens mix (baby kale/spinach/chard) instead of kale, and half a red onion instead of bell pepper. Also added beyond breakfast sausage for my veggie boyfriend. I AM IN HEAVEN. Seriously knocked my socks off. Thanks for such good bones. 🙂
Cassidy Reeser says
Those swaps sound so so good! Thanks for the review 🙂
Krisna Meneice says
This turned out really good! Thanks for the recipe
Cassidy Reeser says
Awesome! Thanks for making it 🙂
Sora Imai says
Amaazingggg!! I’m new to cooking, but this was such a simple and easy dish with harmonious flavors! Something anyone can cook—beginner or experienced chefs. Thank you so much for the recipe, I will definitely make this again!
Cassidy Reeser says
That is so great to hear! Thank you for the review and I'm glad you liked it 🙂