Ingredients
Units
Scale
- 6 large Eggs
- 1 cup Sliced Zucchini (about one half of a medium size zucchini)
- 1 cup fresh Chanterelle mushrooms and Shiitake Mushrooms (not 1 cup of each, but a mixture of them that equals 1 cup)
- 2 Tbsp Shallot, chopped (about 1/4-1/2 of a large shallot)
- 2 Tbsp Fresh Chives, chopped
- 1 Tbsp Fresh Thyme, chopped
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 ounces Chevre (goat cheese) chopped
- Unsalted Butter (for greasing the baking dish)
Instructions
- Turn on your oven to 350 degrees. Use the unsalted butter to grease the baking dish and set it aside.
- While the oven heats, slice the zucchini into coins (if the zucchini is large, cut those coins in half). You should have about a cup of chopped zucchini.
- Wipe the chanterelles clean with a damp paper towel. Roughly chop the mushrooms (they don't have to be perfect).
- Chop the chives and pull the thyme leaves off their stems and break up the 3 ounces of goat cheese into chunks, and chop the shallots.
- In a medium sized mixing bowl, whisk the 6 large eggs (or beat with a fork).
- Add the 1 1/2 tsp of salt, the 1/2 tsp of black pepper, 2 Tbsp of chopped chives and 1 Tbsp of fresh thyme leaves and stir.
- Next, add the 1 cup each zucchini and mushrooms, the goat cheese crumbles, and the 2 Tbsp of chopped shallot and stir well.
- Pour the frittata mixture into the greased baking dish.
- Using a rubber scraper, gently move the frittata mixture around in the pan to ensure more even distribution of the veggies.
- Place the frittata in the center rack of the oven and bake for 25 to 30 minutes.
- Starting at 20 minutes, check for doneness. After 20 minutes, check every 5 minutes until done. You will know the frittata is done when the outer edges are a light golden color and the center doesn't wiggle when you move the pan. Cut into six slices and serve.
Notes
A 9 inch ceramic pie dish is recommended, but you can use a 9 inch square baking dish. A 9 inch cast iron skillet would also work. An aluminum pie dish is not recommended. Ceramic is preferred over glass. If you use glass watch to make sure the bottom and sides don't burn.
You can use portobello, brown, oyster, or any other type of fresh mushrooms you like in place of the chanterelles.
Yellow onion or the white part of a leek may be used in place of shallot.
As an alternative to the fresh chives and thyme, you can use a little fresh sage, basil, or oregano.
The goat cheese may be omitted if you don't care for it. Instead, try shredded sharp white cheddar.
There is no need to saute the vegetables first, they cook as the frittata bakes.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Breakfast and Brunch
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 102
- Sugar: 1
- Sodium: 655
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 7
- Cholesterol: 191