Savory Mushroom & Apple Frittata

The Italian frittata takes its name from frying, then finishes gently in the oven. Here, mixed mushrooms and thin-sliced apple mingle with goat cheese, rosemary, and thyme for a herb-forward one-pan breakfast.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 245 cal
• 16g protein
• 9g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 12 oz mixed mushrooms (cremini and oyster), sliced
• 1 large crisp apple (Granny Smith or Honeycrisp), thinly sliced
• 3 tbsp extra-virgin olive oil
• 1 large shallot, thinly sliced
• 2 garlic clove, minced
• 1 tsp fresh rosemary, minced
• 2 tsp fresh thyme leaves
• 3 tbsp fresh chives, snipped
• 2 cups baby spinach
• 3 oz crumbled soft goat cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Crack the eggs into a large bowl, add the milk, half the salt, and pepper, and whisk until the mixture is evenly yellow and slightly frothy.
2. 2Heat two tablespoons of olive oil in a 10- or 12-inch oven-safe skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed 3 to 4 minutes until deeply browned on the first side.
3. 3Stir the mushrooms, add the shallot, and cook another 4 to 5 minutes until the mushrooms are tender and any liquid has evaporated. Season lightly with salt.
4. 4Stir in the garlic, rosemary, and thyme and cook 30 seconds until aromatic. Add the baby spinach and toss just until wilted, about 1 minute.
5. 5Push the vegetables to the edges and add the remaining olive oil if the pan looks dry. Arrange half the thin apple slices across the pan so they will nestle into the eggs.
6. 6Pour the egg mixture evenly over the vegetables and apples. Scatter the goat cheese and most of the chives across the surface, then lay the remaining apple slices on top in a loose pattern.
7. 7Cook on the stovetop over medium heat for 2 to 3 minutes until the edges just begin to set. Transfer the skillet to the oven.
8. 8Bake 14 to 18 minutes until the center is just set, the top is lightly golden, and a knife inserted in the middle comes out clean. Do not overbake or the eggs will toughen.
9. 9Rest the frittata in the pan 5 minutes. Finish with lemon zest, the remaining chives, and a grind of black pepper. Slice into wedges and serve warm or at room temperature for easy weekend sharing.