Fresh Herb Loaded Goat Cheese and Mushroom Frittata
Recipe type: Breakfast
- 3½ - 4 Tbsp Organic Cold Pressed Coconut Oil
- 1 - 2 Shallots finely chopped
- ½ - 1 cup organic White Button Mushrooms
- 1 tsp fresh Thyme finely chopped
- 1½ tsp fresh Oregano finely chopped
- 2 tsp fresh Rosemary finely chopped
- 3 Tbsp. organic Half in Half or Coconut Creamer
- ½ cup Goat Cheese crumbled
- ¼ - ½ cup grated fresh Parmesan cheese
- 8 large organic Eggs
- 3 links Applegate Farms Chicken Sausage or 3 slices of uncured Turkey Bacon chopped into small pieces
- ½ tsp Pink Himalayan Salt
- ½ tsp Fresh ground Black pepper
- Couple dashes of your favorite hot sauce (optional)
- Preheat your oven's broiler.
- Place a cast iron skillet on the stovetop on medium-high heat. Add 1 Tbsp. coconut oil. Once the oil is hot, add the herbs, shallots, mushrooms and a dash of salt and pepper. Sauté until the shallots are translucent and mushrooms are slightly browned (about 6 minutes). Turn off the heat and set aside.
- In a glass bowl, whisk together the eggs, cream, hot sauce, ½ tsp. pink Himalayan salt and ½ tsp. fresh ground black pepper until blended. Add the mushroom and herb mixture from the skillet, along with the goat cheese and chopped sausage or turkey bacon to the eggs.
- Rinse the cast iron skillet with warm water and towel dry. Return the skillet to the stovetop. Turn the heat to medium-high. Once the skillet is hot, add the remaining 2½-3 Tbsp. of coconut oil. When the oil is hot, add the egg mixture to the skillet. Allow the eggs to set by gently moving your spatula around the outside edges of the skillet while tilting slightly, which will allow the egg liquid to go underneath. You will cook the frittata until the sides of the eggs are browned and set (about 12-15 minutes). The center will still be soft.
- Dust the grated fresh parmesan over the top of the frittata. Place the cast iron skillet under the broiler until the center is set and nicely browned. This should take about 3 minutes. Remove carefully from the oven and allow to sit for 10-15 minutes. Cut the frittata in to triangle pieces and serve warm. Enjoy!
Adapted from william-sonoma.com
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