Shiitake and Goat Cheese Frittata
Shiitake and Goat Cheese Frittata
Description
This one-pan recipe is perfect for quick weeknight dinners. Shiitake mushrooms and tangy goat cheese come together in a warm egg blanket for a cozy, flavorful meal. Packed with vegetables, fiber, and protein, it pairs well with whole-wheat sourdough or a salad for added fiber. Eggs support dopamine production, while carrots and mushrooms help manage blood sugar and aid in anger management.
Note: Use a well-seasoned cast-iron skillet to prevent the frittata from sticking to the pan.
Ingredients
- 4 eggs
- ¼ cup (50 ml) heavy cream
- 2 small scallions (20 g), thinly sliced
- 1 Tbsp (10 g) ghee
- 1 small yellow onion (70 g), thinly sliced
- 1 small carrot (100 g), julienned
- 2 cups shiitake mushrooms (200 g), thinly sliced
- 1 tsp (2 g) coarse kosher sea salt , or more to taste
- ¼ cup (110 g) goat cheese
- 1 garlic clove (5 g), minced
Directions
-
Step 1
Preheat the oven to 350°F/180°C. -
Step 2
Using a whisk, in a large bowl, beat the eggs and cream vigorously. Add the scallions and stir to combine. Set aside. -
Step 3
In a medium cast-iron skillet or oven-safe nonstick skillet over high heat, heat the ghee until the skillet is hot and slightly smoky . Add the onion and cook for about 1 minute, or until the onion is slightly soft and fragrant and the edges show a slight golden-brown crisp, stirring often. Add the carrot and cook for about 1 minute, or until slightly soft and pliable, stirring often. Add the mushrooms and season with the salt. Cook for about 2 minutes, or until the mushrooms are soft, stirring constantly. -
Step 4
Add the whisked eggs and stir well to combine. Spread the vegetables evenly across the pan. Remove the pan from the heat. Top the egg mixture with the goat cheese. Sprinkle the garlic across the entire surface as evenly as possible. Transfer the skillet to the oven. Bake for 15 to 20 minutes, or until the frittata is cooked through and the edges become puffy and golden brown. -
Step 5
Remove the skillet from the oven and let stand for 5 minutes before slicing. Cut the frittata into 4 or 8 slices and serve warm.
Substitutions: For a more nutrient-dense meal, swap the heavy cream with unsweetened cashew cream or a tofu sour cream for some extra protein.
Explore Recipe Ingredients
About the author
Gaby Weir Vera
Chef Gaby Weir Vera is a private chef, culinary instructor, school lunch activist, food writer and recipe developer. She’s eager to use sustainable local foods as a vehicle for sharing stories and cultures.
More by Gaby Weir Vera
