Something about the combination of mushrooms, goat cheese and thyme is just absolute perfection. I love making a big frittata to use up whatever happens to be hanging around the kitchen and this week I was lucky enough to have a handful of chanterelles leftover from our weekend foraging in the woods. Happy to have a brother studying mycology who can lead me to good spot, I’m afraid I would be hopeless (and mushroomless) without him.

This is so easy to throw together and while it is delicious straight out of the oven all puffed up and golden with gooey cheese, it is equally tasty eaten cold the next day. I love making this for a weekend breakfast but you can also serve it for dinner with a peppery arugula salad.

Ingredients

Serves 4

1 tablespoon butter

2 shallots, thinly sliced

1 cup sliced chanterelle mushrooms (or cremini)

1 tablespoon chopped fresh thyme

10 large eggs

2 tablespoons cream

a good sprinkle of salt and pepper

one small log of chèvre, about 4-6 oz

Preheat oven to 400 degrees fahrenheit. Place a cast iron skillet over medium low heat and melt the butter. Add the sliced shallots and slowly sauté until they caramelize, about 10 minutes. Throw in the mushrooms and thyme and cook until the mushrooms soften. In the meantime, crack the eggs into a large bowl and beat with a fork until fluffy. Add the cream, salt and pepper and mix to combine.

Pour the egg mixture over the mushrooms and crumble the goat cheese over the top. Cook over low heat until the bottom of the frittata is set, around 5 minutes. Pop the pan into the top third of the oven and bake until puffed and golden brown, approximately 15 minutes. Give it a jiggle before removing from the oven to make sure the center is set. Let cool slightly before cutting into wedges to serve.