Mushroom & Goat Cheese Frittata Recipe

Whisk eggs

Preheat oven to 375°F (190°C). In a large bowl, crack 8 eggs and add 1 cup milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy. Set aside.

Prepare mushrooms: slice mushrooms about 1/4" thick. Heat 2 tbsp olive oil and 1 tbsp butter in a 10-12" ovenproof nonstick or cast-iron skillet over medium-high heat. Add shallot and cook 1–2 minutes until translucent.

Add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release liquid and then brown, about 6–8 minutes. Add minced garlic in the last 1 minute and cook until fragrant. Remove skillet from heat and let cool slightly.

Stir in halved grape tomatoes and 1/4 cup sliced fresh basil into the mushroom mixture so they warm through but maintain some shape.

Combine mushrooms with eggs: Pour the whisked eggs evenly over the mushroom–tomato mixture in the skillet. Tilt skillet so eggs settle under the vegetables. Sprinkle the crumbled goat cheese evenly over the top and scatter 2 tbsp grated Parmesan, if using.

Cook on stovetop 2–3 minutes: Return skillet to medium heat and cook without stirring until the edges begin to set, about 2–3 minutes.

Bake in oven: Transfer skillet to the preheated oven and bake until the center is just set but still slightly jiggles, about 12–15 minutes. If desired, broil for 1–2 minutes at the end to lightly brown the top — watch carefully to avoid burning.

Rest: Remove frittata from oven and let rest 5 minutes so it finishes setting. Garnish with whole basil leaves and a light drizzle of olive oil before slicing.

Prepare smashed potatoes: While the frittata bakes, halve or lightly smash the pre-boiled baby potatoes on a baking sheet, leaving them roughly 1/2" thick. Toss with 1 tbsp olive oil, 1 tbsp butter, 1/2 tsp coarse salt and 1/4 tsp pepper. Roast in the same 375°F oven for 12–15 minutes until edges crisp and tops golden.

Finish potatoes: If you prefer, after roasting smash them a bit more with the back of a spoon and sprinkle an extra pinch of salt and some chopped basil for freshness.

Dress arugula lightly: In a small bowl toss 2 cups arugula with a tiny pinch of salt, a small drizzle (about 1 tsp) of olive oil and a few torn basil leaves just before serving so the greens remain bright.

Prepare fruit: Rinse and arrange 2 cups mixed fresh fruit in a bowl or on the plate. No dressing required; keep chilled.

Slice frittata: Cut the rested frittata into 6–8 wedges. Plate each wedge with a portion of smashed potatoes, a handful of dressed arugula and a scoop of fresh fruit to the side.

Optional finishing: Sprinkle additional crumbled goat cheese or grated Parmesan and a few torn basil leaves over the frittata. Serve warm.