Servings
Font
Back
4.7 from 18 votes

Mushroom, Harissa and Goat Cheese Frittata

A delicious and healthy frittata with seared mushrooms, spicy harissa, garlic, fresh parsley and goat cheese. Easy light entree.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 206 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 large eggs
  • 1 tablespoon milk
  • salt and pepper
  • 1-2 tablespoon harissa (more or less to taste- or substitute sambal oelek)
  • 1 tablespoon extra virgin olive oil
  • 8 ounces Fresh Sliced Mushrooms
  • 1 teaspoon minced garlic 
  • 1/3 cup chopped fresh parsley
  • 1 cup crumbled goat cheese
  • 1/2 teaspoon paprika

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. In a medium mixing bowl, beat the eggs with milk, 1/4 tsp pepper and 1/2 tsp salt till fluffy (if salt sensitive use 1/4 tsp salt). Reserve.
  2. Harissas vary in thickness/pastiness. If your harissa is a thicker, drier paste, stir in a little olive oil till it becomes more liquid and easier to spread. Reserve.
  3. Heat olive oil in skillet on medium high till hot but not smoking. Add the sliced mushrooms in a single layer. Let them sear for 3-4 minutes without stirring till golden on the bottom.
  4. Stir the mushrooms, then stir in 1-2 tbsp of harissa to taste. I used about 1 1/2 tbsp-- you may need more or less depending on the spiciness of your harissa. The mushrooms should be spicy and well seasoned, but not too spicy to handle. Stir till the mushrooms are golden brown and coated with harissa.
  5. Stir in minced garlic and chopped parsley (reserve 2 tsp parsley for garnish). Saute for 1-2 minutes till the garlic is fragrant. Spread the mushrooms and herbs out in a single, even layer.
  6. Sprinkle the goat cheese evenly across the top of the mushroom and parsley layer.
  7. Rewhisk the eggs till fluffy, then pour them evenly over the top of the other ingredients, tilting the pan in each direction to make sure all ingredients are evenly covered with egg. Cook for 2 minutes till the edges begin to solidify and brown a bit. Sprinkle the paprika lightly across the top of the eggs.
  8. Place the fritatta carefully in the oven. Let it bake for about 10 minutes, till a knife inserted in the center comes out clean. Remove from oven and allow to cool for a few minutes. It will be puffy when you first take it out of the oven, then it will settle.
  9. Slice the fritatta and serve. I plated this with some organic mache greens. It goes great with a light spring salad or Israeli salad on the side, and a slice of whole grain toast if you're not gluten intolerant.

Notes

  • You will also need: 10-inch seasoned cast iron skillet or nonstick skillet with oven-safe handle
  • Note from Tori: If you're in a hurry, with no time for baking, try mixing some mushrooms, harissa, and goat cheese into my world famous scrambled eggs - they are fluffy, moist, and delicious, exactly what scrambled eggs should be!
  • If you're in a hurry, with no time for baking, try mixing some mushrooms, harissa, and goat cheese into my world famous 
  •  - they are fluffy, moist, and delicious, exactly what scrambled eggs should be!

Nutrition Information

Calories 206kcal (10%) Carbohydrates 2g (1%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 7g (35%) Cholesterol 203mg (68%) Sodium 248mg (10%) Potassium 226mg (6%) Sugar 1g (2%) Vitamin A 1055IU (21%) Vitamin C 5.8mg (6%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 2g 1%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 203mg 68%
Sodium 248mg 10%
Potassium 226mg 5%
Sugar 1g 2%
Vitamin A 1055IU 21%
Vitamin C 5.8mg 6%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.