Hakuna Frittata

First of all, thank you.

Thank you for every comment, email, and phone call after my post yesterday. Each comment I saw just reinforced what I wrote, and I’m so thankful to each and every one of you.

I loved reading your stories of how you’ve gone through the same thing and have come out on the other side better for it. More creative. And, more importantly, happier.

So, thanks for that.

Strangely enough, my creativity is back ;)


I made an awesome frittata-type dish the other night and wanted to share the recipe.



Goat Cheese and Potato Frittata

  • 8 oz. cremini mushrooms, sliced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1-2 cups diced potatoes (mine were leftover roasted potatoes, but you could start with raw)
  • 4 eggs
  • 1 cup egg whites
  • 1/2 cup milk
  • 2 oz. goat cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp fresh parsley
  • 1/2 tsp smoked paprika
  1. Preheat oven to 375 and grease a casserole dish. (If you’re starting with raw potatoes, you can saute them first to crisp them up/cook them almost all the way through OR roast them in the oven before you’re ready to assemble the frittata.)
  2. Saute the mushrooms in a teaspoon of olive oil until browned.
  3. Add in diced red onion and garlic and cook until onion is softened.
  4. Mix in potatoes and dump veggie mixture into casserole dish.
  5. Whisk together the eggs, egg whites, milk, goat cheese, salt, pepper, and parsley.
  6. Pour egg mixture over veggies and mix together to distribute the eggs and cheese.
  7. Sprinkle with smoked paprika.
  8. Bake at 375 30-40 minutes or until set.



I can’t believe I’ve waited this long to buy goat cheese!

We had so much of it in Spain (on pizza, sandwiches, salads) and, after having it in most of the appetizers at the Celebrity Chef Tour dinner the other night, I knew I needed more.

Nick and I loved the little pockets of goat cheese in this frittata. It’s just so tangy and creamy and it went really well with the mushrooms and smoked paprika.

I’m pretty sure smoked paprika makes everything better, actually. If you don’t have any, you need some! You’ll wonder how you ever cooked without it.


Major Excitement!

Chef Walter Scheib posted a shoutout to me on his blog! I’m speechless. The meal was amazing and I loved doing my recap, but I never imagined that my post would be featured in this way.


What’s your favorite savory egg dish?



  1. I;ve actually never made a baked egg dish, but I think I’d love one with potatoes and cheese. And bacon! :)

  2. I’m happy with just a decent omelet but WOW your frittata looks nice. And goat cheese is the bomb

  3. Yum – love frittatas – AND goat cheese! I also love making baked eggs – so simple and you can add all sorts of delicious things into them…yum! Have a fab day!

  4. I absolutely LOVE fritattas, and I think goat cheese is the PERFECT addition…thanks for the reminder to make one!

  5. What a nice shout out to you! I loved reading his article. Glad you found your creativity:)

  6. So exciting about the shout out girl, congrats! Glad you found some inspiration and looks like you are on track w/ that awesome frittata :)

  7. I am so into egg dishes lately! I actually posted one today – an Israeli shakshouka. I have a frittata coming later in the week too :) Eggs are just so versatile, and so good for you!

  8. I just love the title of this post!!

  9. Oh my goodness! How exciting about the chef! Very very cool. The frittata sounds wonderful too.

  10. Glad your spirits have been lifted, my dear. It happens to the best of us :)

    YUM frittata! Love the goat cheese with it – I just had an omelet on Sunday with goat cheese, asparagus & artichokes and it was soooo good. I’m a big fan of quiches too :)

  11. Tortilla espanola was my favorite. I ate it almost everyday in Spain and my friends and I would make it at home. Oooo I’m going to have to dig out the recipe because goat cheese goes so well in that.

  12. Love the ingredients in this. Was it salty? I sort of love salty frittatas.

    • It was pretty salty because of the goat cheese, but Nick always add more salt to any dish I make.

  13. Glad you are feeling more inspired now!

    That frittata looks great. I love goat cheese for that very reason! My kitty georgy loves it too :D

  14. I’m going to have to find some smoked paprika online so I can try it! I bet it would be great with potatoes. That frittata looks so delicious!

  15. How EXCITING to have your beaufiul photo-journal-essay featured and linked from Chef Scheib’s blog!

    Does that not reaffirm that your blog is a beautiful creative outlet and that you’re on the right track?

    I’m so excited for you!

  16. THIS is my new favourite! Haha. Looks absolutely divine and I want it in my mouth now. Other than wanting to make this asap (smoked paprika? yes. Goat’s cheese? yes) I also love a good egg and cheese strata. Nothing beats baked eggs and cheese!

    Oh and AWESOME SAUCE on your shout out.

  17. Aww, thanks for sharing this recipe! I was so hoping you would. :)

  18. I’ve never made a frittata but for some reason I’ve been dying to lately! I think I have to try it now–this looks awesome and goat cheese? UGH! YUM!

  19. i LOVE the creaminess and richness of goatcheese in eggs. It is such a good combination!! frittatas are the best go-to dinner, lunch or breakfast, easy quick and cheap!

  20. I’ve actually never made a frittata, nor used smoked paprika. I’d best get on that! Yours looks amazing!
    Have a great night, dear :)

  21. We are big goat cheese fans around here. So much flavor.

  22. ha – the title of this cracked me up.

  23. The frittata sounds great!!! I’ve only attempted making one once before and it was a massive FAIL. Yours sounds delicious!!! Love me some goat cheese :)

  24. Glad you are feeling better!!

    And omelets are my favorite way to eat savory eggs, with spinach and mushrooms. Goat cheese is an AWESOME addition!! And the title of this post makes me smile by the way :)

    Congrats on having your post featured, that’s really exciting!

  25. OO you can never go wrong with egg-based dishes :-)

  26. isn’t it funny how you vocalize how you are feeling and suddenly, so much of who you are comes back? everytime i say i’m going to take a break from blogging, suddenly i do get creative. i think just being honest and open helps release so much and allows to do what we love again :)

  27. I just made the fritatta. I have been eyeing it all week and went shopping for the ingredients yesterday! DELICIOUS!!! Thank you so much, I love your blog & recipes :)

  28. Thanks for sharing this recipe with me on FB looks awesome!

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