Sun Basket-Style Wild Mushroom Frittata

Oven-finished frittata with wild mushrooms, goat cheese, and fresh thyme from pasture-raised eggs.

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Sun Basket charges ~$13/serving → Make it at home: ~$3/serving

Ingredients

  • 6 pasture-raised eggs
  • 2 cups mixed wild mushrooms (maitake, oyster, cremini), torn
  • 2 oz organic goat cheese, crumbled
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh chives, chopped
  • 2 tbsp olive oil
  • 2 tbsp whole milk or cream
  • salt and black pepper
  • handful baby arugula to serve

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What you'll need

Instructions

  1. Preheat oven 375°F. Whisk eggs with milk, salt, pepper.
  2. Heat olive oil in 10-inch oven-safe skillet medium-high. Saute mushrooms 4–5 min until golden. Add shallots, 2 min. Add garlic and thyme, 30 sec.
  3. Pour egg mixture over mushrooms. Dot with goat cheese. Cook undisturbed 2 min until edges start setting.
  4. Transfer to oven, bake 10–12 min until just set in center. Slide onto board, top with chives. Serve with arugula.

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