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 fritatta is no exception!
Frittatas are versatile and can easily be customized to fit your preferences. They are similar to an egg casserole in that they don’t have a crust but they are usually made in a cast iron pan.
In this recipe, sauteed 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
Mushrooms: I love baby bella because they have a deeper flavor than crimini and white mushrooms, but really any of these three mushrooms will work.
Kale: Make sure to saute 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.
Milk: I use 2% milk but you can use skim, whole or even unflavored non-dairy milk will work.
We will also be using eggs, salt, pepper, olive oil butter and garlic.
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 pan over medium-high heat. Once hot, add olive oil. Saute the mushrooms and bell pepper in the hot oil until the mushrooms are browned (image one).
Tip: Don’t salt the mushrooms because this will draw moisture out and prevent browning.
Add in the butter, kale, garlic and salt. Saute until kale is wilted and a little crispy (image two). 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, salt, pepper until thoroughly combined.
Once the kale is ready, turn the heat off and crumble goat cheese evenly across the veggies (image three).
Pour the egg mixture over the veggies, tilting the pan as needed to evenly distribute (image four).
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.
Do I have to use a cast iron skillet?
I prefer using cast iron because it adds flavor and looks nice for serving, but any medium casserole dish will work in a pinch. Depending on the size casserole dish you use you may need to adjust time. Keep an eye on the egg casserole and test for doneness using a toothpick.
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.
Looking for more vegetarian breakfast recipes? You might like these:
- Homemade Vegan Biscuits and Sausage Gravy
- Vegan Tempeh Hash
- Easy Potato Skillet Breakfast
- Sweet Potato Biscuits with Cashew Mushroom Gravy
Mushroom and Goat Cheese Frittata
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 1 medium red bell pepper diced
- 1 tablespoon unsalted butter
- 3 cups kale leaves see note #1
- 3 cloves garlic minced
- 1/2 teaspoon salt divided in half
- 8 large eggs
- 1/4 teaspoon black pepper
- 1/3 cup 2% milk
- 2 ounces goat cheese
- Preheat the oven to 400 degrees F.
- 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 1/4 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, 1/4 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!