Frittatas are a perfect dish to make and serve in a cast-iron pan. Leftover frittata is also delicious enjoyed cold.
Makes four servings
- 1 tbs. butter
- 1 tbs. extra-virgin olive oil
- 1 large onion, thinly sliced
- Pinch of salt
- 2 cups mushrooms, washed and sliced
- Salt and freshly ground black pepper to taste
- 1 tbs. chopped fresh herbs, such as basil, parsley, or sage
- 8 eggs, beaten
- 4 ounces goat cheese, crumbled
Preheat the oven to 350 degrees F. Over medium-low heat, melt butter and olive oil in a 9-inch cast-iron skillet. Add the onions and salt, and cook slowly until the onions are golden brown and soft, about 20 minutes. Add the mushrooms and cook until tender. Season with salt, pepper, and herbs. Add the eggs, and gently stir to evenly distribute the onions and mushrooms. Remove from heat, top with the crumbled goat cheese, and bake in the oven until the eggs are set, about 10 to 15 minutes. When the frittata is fully cooked, allow to cool for five minutes and then cut into wedges and serve.