Though the vibrant hues of fresh fruits and veggies offer tremendous fuel, there are times when I need sustenance on a bone-nourishing level. When I feel depleted—when energy is low or I’m in need of a serious protein hit—I often look to the clean animal protein and essential fatty acids of eggs. Protein and healthy fats are matched by vitamins and nutrients that strengthen the blood and feed the brain. 

Thanks to the immunity powerhouse that is the maitake (or hen of the woods) mushroom, this frittata will help restore strength on all levels. Maitakes contain potent polysaccharides that stimulate the immune system and may help prevent cancer. 

Caramelized shallots, thyme, and mild goat’s cheese round out this mellow dish, a perfect meal for breakfast, brunch, lunch, or dinner.



  • 6 large eggs
  • 1 cup whole milk
  • two pinches black pepper
  • pinch nutmeg
  • 1 tablespoon butter divided in half + more to butter baking dish
  • 1/2 cup thinly sliced shallot
  • 1 cup maitake (hen of the woods) mushrooms, or similar
  • 1 tablespoon fresh thyme leaves separated from stem, divided in half
  • 1/2 teaspoon sea salt
  • 3 ounces chèvre
  • balsamic vinegar or reduction, to taste


  1. Preheat oven to 375º. In medium frying pan, melt half the butter. Add shallots, 1/4 teaspoon of sea salt, and half a tablespoon of fresh thyme leaves. Sauté over medium heat about 10 minutes, stirring frequently until shallots are translucent and just beginning to darken. Add remaining butter to the pan, then add mushrooms and sauté another 3-5 minutes, until mushrooms are tender but not too soft. Remove from heat.

  2. In a large bowl, whisk eggs, milk, black pepper, nutmeg, half a tablespoon of fresh thyme leaves, and 1/4 teaspoon sea salt. Whisk until fully combined.

  3. Lightly butter a 9” round pie pan (or 8” square baking dish, or rectangular dish of a similar size) and pour in egg mixture. Sprinkle in the sautéed shallots and mushrooms, and crumble in the goat’s cheese—distribute all evenly throughout.

  4. Bake for 25-30 minutes, or until golden brown around the edges, poufy, and no longer jiggly in the middle. Let cool 5-10 minutes, and then enjoy with a light drizzle of balsamic vinegar or balsamic reduction on top!

Nutritional Information

Total Fat
Saturated Fat
Dietary Fiber

4 servings