This Arugula, Mushroom, and Goat Cheese Frittata is a delicious low carb egg dish that is fried in a skillet and then finished in the oven. Full of tasty veggies and cheese as well as protein packed eggs, this one pan breakfast is a real crowd pleaser.
This frittata recipe is perfect for making for the family on Mother's Day, for a brunch, or anytime you have company over.
Though simple, the goat cheese, arugula, and mushrooms make for a light and fluffy baked egg dish that everyone is sure to enjoy. In our home, I'll even make this for the two of us and we can reheat slices of frittata for an easy breakfast throughout the week.
First things first…
What is a Frittata?
A frittata is a fried egg dish. In fact, roughly translated, frittata means "fried" in italian. It can be made one of two ways. A frittata can either be completely baked in the oven, or started on the stove and finished in the oven.
A frittata differs from an omelette in that it is typically meant to serve several people, whereas an omelette is generally a single portion. A frittata is like a very thick, large omelette!
What's the difference between a frittata and a quiche?
A quiche has a crust on the bottom, typically a standard pie crust. A quiche is also completely cooked in the oven.
A frittata is crustless, which makes it in most cases, low carb. And it's super easy!
Ingredients for Arugula, Mushroom, and Goat Cheese Frittata
- A dozen eggs. This is the standard number of eggs for most frittata recipes. You can certainly mix and match the toppings to add into the eggs, but a dozen eggs is a great base.
- Whole milk. This recipe can also be made with heavy cream or half and half. I have tried it will water, but it comes out too… watery.
- Salt. Don't skimp, there is a lot of eggs to season.
- Butter. I love the richness this gives the sauteed veggies.
- Cremini mushrooms. White button mushrooms or sliced portobellos would work too.
- Shallot. I have made this with shallot, red onion, and yellow onion. All delicious. If you aren't a huge fan of strong onion flavor, then you could try substituting in green onions for something more subtle.
- Fresh arugula. Nothing like that peppery lightness that arugula brings to a dish!
- Goat cheese. Creamy and a bit tangy, I love adding goat cheese to frittatas. While it doesn't melt throughout, each bite you get with goat cheese is a delight.
How to Make a Frittata with Goat Cheese
Note: Goat cheese is a soft cheese, so it is best to dollop or crumble it on top as a last step before cooking.
- Preheat oven to 350 degrees.
- In a large mixing bowl, crack 12 eggs. Add in milk, salt, and pepper. Whisk vigorously.
- In a cast iron skillet, heat butter on stove top until it's melted.
- Add sliced mushrooms and shallots. Saute for 2-3 minutes, and add in arugula and cook until wilted, about 1 minute.
- Pour eggs over top.
- Crumble goat cheese across top and cook on stove top until it just starts to set. The edges will begin to turn white.
- Place in oven, and cook for 15 minutes. Remove and let sit for 5 minutes to firm up.
I don't like arugula! What can I use instead?
Spinach. Baby Spinach would make a great alternative to arugula if you don't enjoy the peppery taste arugula has.
You can also omit the greens entirely and make this a simple mushroom and goat cheese frittata.
Best Frittata Pan
While there are special pans out their marketed as "frittata pans" such as this one, I find the best frittata pan to be a standard cast iron skillet.
Not only does it conduct heat really well, it is naturally nonstick, and can easily go from stovetop to oven.
Cast iron skillets come in many different sizes, so you can make different sized frittatas, as well!
How to store leftover frittata
Store any frittata leftovers in an airtight container in the fridge for up to 3-4 days. This recipe makes great leftover breakfasts that can be eaten cold or reheated in the microwave.
An easy Mushroom and Goat Cheese Frittata recipe that is perfect for anytime you need to make breakfast for a crowd.
- 12 eggs
- ⅔ cup whole milk
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. butter
- 2 cups cremini sliced
- 1 shallot minced
- 2 cups fresh arugula lightly packed
- 4 oz. goat cheese
Preheat oven to 350 degrees.
In a large mixing bowl, crack 12 eggs. Add in milk, salt, and pepper. Whisk vigorously.
In a cast iron skillet, heat butter on stove top until it's melted.
Add sliced mushrooms and shallots. Saute for 2-3 minutes, and add in arugula and cook until wilted (about 1 minute).
Pour eggs over top. Crumble goat cheese across top and cook on stove top until it just starts to set.
Place in oven, and cook for 15 minutes. Remove and let sit for 5 minutes to firm up.
Amount Per Serving: Calories: 234Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 389mgSodium: 646mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 17g