Mushroom and Goat Cheese Frittata

Instructions

1. Prepare the eggs
   In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside while preparing the vegetables.
2. Sauté the vegetables
   Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Cook the mushrooms
   Add the sliced mushrooms to the skillet and increase heat to medium-high. Cook, stirring occasionally, until the mushrooms have released their moisture and are golden brown, about 5-7 minutes. Sprinkle with thyme leaves and stir to combine.
4. Combine eggs with vegetables
   Reduce heat to medium-low. Pour the egg mixture into the skillet with the mushrooms and onions. Gently stir to distribute the vegetables evenly. Let cook undisturbed for 2-3 minutes until the edges begin to set.
5. Add the goat cheese
   Sprinkle the crumbled goat cheese evenly over the top of the partially set eggs. Some cheese will sink into the mixture, which is fine.
6. Bake the frittata
   Transfer the skillet to a preheated 375°F (190°C) oven and bake until the frittata is set in the center and slightly puffed, about 10-12 minutes. The center should be firm to the touch and the edges golden.
7. Finish and serve
   Remove from the oven and let cool for 5 minutes. Sprinkle with fresh chives and parsley. Run a spatula around the edges to loosen, then slice into wedges and serve warm or at room temperature.