This recipe fo Mushroom, Goat Cheese, and Herb Frittata showed up on my Facebook feed last week. I had some goat cheese leftover from making some goat cheese quesadillas (an old favorite) last month so I picked up some mushrooms the next time I went to the grocery store so I could make this tasty dish. The recipe calls for either fresh or dried herbs; I used dried. I also halved the recipe and used our smaller indispensable cast-iron skillet since I was only cooking for two. The other deviation I made from the recipe was that after I sautéed the onions, mushrooms, and herbs I left them in the pan and just added the egg/cheese mixture to it. I couldn't understand the reason for removing the veggies and adding them to the egg, wiping out the pan, adding more oil to it and then pouring everything back in. Maybe it would have been even better than it was if I had done it, but I'll never know.
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