Sunday mornings call for easy, yet toothsome breakfasts. Something quick, something satisfying. Preferably with cheese and definitely with mushrooms. Frittatas answer the call of duty. I grabbed what was in the fridge and got to work. Mushrooms, goat cheese, parsley, thyme, garlic and onion are staples in my house. If you don’t have or like some of these ingredients, throw in whatever strikes your fancy!
Sauté mushrooms, onion and garlic. Add to eggs beaten with milk and mustard. Flavor with fresh parley, thyme, salt, pepper, a splash of hot sauce and sprinkles of goat cheese. Pop it in the oven for 15 minutes and it’s ready. You can then crawl back into to bed to warm your toes and tummy. Careful when adding extra hot sauce. It flies all over, but nicely blends into the flower comforter. Just kidding… I most definitely washed it.
Mushroom and Goat Cheese Frittata
Serves 2 – double, triple or quadruple as necessary.
4 large crimini mushrooms, sliced
1/4 onion, diced
4 cloves garlic, minced
1 leafy stalk fresh parsley, chopped
3 stalks fresh thyme, chopped
1/4 cup goat cheese, crumbled
1 teaspoon dijion mustard
1/8 cup milk
hot sauce to taste
Sauté mushrooms, onion, and garlic until mushrooms have browned and onions are translucent. Cool for 2 minutes while whisking eggs.
Whisk together eggs, milk, mustard, salt, pepper and hot sauce. Add mushroom mixture, parsley, and thyme to egg mixture. Sprinkle goat cheese on top.
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Pour into buttered ramekins. Cook at 180 C (350 F) for 15 minutes or until centers are done. Likewise, you can cook it on the stove.