Once upon a Sunday, I had a package of scallions, some leftover goat cheese and a ton of eggs in the refrigerator. Upon perusing through Fresh Flavor Fast, my new go-to cookbook, I decided to actually cook my husband a hot breakfast of Mushroom Scallion Frittata. He loves eggs, he loves mushrooms, scallions and goat cheese – and better yet, he loves that stuff in a cast iron skillet (his favorite implement of cooking destruction).
What I didn’t know, despite being married to him for nearly ten years, is that he is not a “frittata guy.” He is also not a “dessert guy,” a “canneloni/manicotti guy,” or a “spaghetti is comfort food” guy. But I knew those things already. Being the kind and considerate guinea pig he is, he didn’t advise me until after I had cooked said frittata that he is not a “frittata guy.” And guess what? I am not a “frittata girl.”
That’s not to say that I didn’t like the flavor of this frittata. I did. I especially loved my personal addition of the bits of goat cheese. [Otherwise, it's a little on the bland side. The goat cheese adds just enough tangy taste to balance out the rest of the stuff in the frittata.] But apparently I am not a fan of the texture of a frittata. I should have known this, since I’m not a big “quiche girl” and this is pretty similar in texture, but it looked so pretty in that picture….
So, my recommendation on this recipe is that if you like quiches and you like frittatas, you will like this. It is easy to make (although it does take some time to cook the vegetables before popping this in the oven) and makes a really nice presentation for a brunch or breakfast with guests. Note: you will have to put this under the broiler for a couple of minutes to get the nice browned top – the as-directed cooking temperature does not provide enough top heat to get it brown. Don’t forget the goat cheese!
Mushroom Scallion Frittata with Goat Cheese (adapted from Fresh Food Fast from the kitchens of Martha Stewart Living)
Serves 4
- 2 tablespoons olive oil
- 12 scallions, including green parts, cut into 1 1/2-inch pieces
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick, or white mushrooms, sliced
- 3/4 teaspoon salt
- 8 large eggs
- 1/4 teaspoon freshly ground pepper
- 1/2 cup grated Parmesan cheese
- 3-4 ounces of goat cheese, crumbled
Directions
- Preheat oven to 350 degrees. Heat the oil in a large ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 teaspoon salt; cover, and cook until vegetables are very soft, about 15 minutes. (The vegetables start out piled high, but they cook down quickly.)
- In a large bowl, whisk together eggs, remaining 1/4 teaspoon salt, and the pepper. Pour over the vegetables, and cook, stirring, until curds start to form, 2 to 3 minutes. Sprinkle with cheese. Transfer to oven, and bake until set, about 15 minutes.
About the Author Gigi Ross
I'm a blogger, social media geek, mom and wife, foodie, reality TV addict and Jason Mraz fangirl. Not in that order. I write here about parenting, blogging, technology, social media and pop culture.
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