Gouda Mushroom Frittata
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I’ve grown quite fond of the roasted mushrooms and Gouda combination. It’s a blissful marriage of flavor. Yes indeedy. This Gouda Mushroom Frittata is no exception. What a perfect dish to serve for breakfast, brunch, lunch, or a light dinner served along with a salad.
Frittatas are so easy too. I always wonder why I don’t make them more. I find that the most difficult part with preparing frittatas, as well as with quiches, is determining the cook time for your particular oven. Once that’s figured out, it’s smooth sailing to tasty shores.
I think you’ll enjoy this Gouda Mushroom Frittata very much.
Note: I used Herbes de Provence in the recipe below. Feel free to substitute the same amount of your favorite seasonings, herb or herb combination.
Gouda Mushroom Frittata Recipe
Gouda Mushroom Frittata
Gouda Mushroom Frittata is a perfect dish to serve for breakfast, brunch, lunch, or a light dinner served along with a salad.
- 8 ounces, weight mushrooms, sliced (I used Portabellos, but any edible mushroom will do!)
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 5 ounces, weight Gouda, shredded
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon Herbes de Provence (or substitute favorite dried herb combination)
- Preheat oven to 450-degrees F.
- Toss sliced mushrooms with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and roast in oven on a baking sheet for about 15 minutes on the middle rack.
- Beat together the remaining salt and pepper with the eggs, milk, and herbs de France (or preferred herb combination).
- Once mushrooms have roasted, reduce oven to 400-degrees F.
- Evenly spread roasted mushrooms on bottom of a 9-inch pie dish (or equal casserole size) that has been lightly coated with cooking spray, or brushed with oil. Top with half of shredded gouda. Pour egg mixture, and top with remaining cheese. Gently press cheese down into egg mixure.
- Bake for about 25-28 minutes at 400-degrees F, or until done. Top should be melted and nicely browned.
Holy yum! I love the use of portabella here instead of the regular mushrooms!
Love this! The gouda, the mushrooms, the eggs! Yes, please!
I love that combination! Yummy.
I need this for breakfast!
Aww yum!! I am sooo making this when I get a stove!! (not kidding..I don’t have a stove right now..crazy).
We love frittatas! Perfect for dinner when you need something easy. This one sounds awesome!
Love frittatas! This one sounds fantastic!
This looks amazing Amy. I can eat eggs baked up like this (with shrooms and cheese!!!) any day. Delicious.
This sounds right up my alley with the gouda and herbes de provence!
I think I have all the ingredients for this and I must have it!
Nice vegetarian alternative to your tasty cheeseburger fritatta! Love Gouda with eggs too- thinking about trying a breakfast strata next: http://dofinousa.com/recipe/baked-cheese-strata/
I made this and was yummy , but how do I keep the eggs from sticking even though I greased dish well . Your slices come out cleanly ? Thank you