Lion's Mane and Black Oyster Mushroom Frittata with Roasted Beets and Goat Cheese

With meaty mushrooms, sweet roasted beets, tangy beet greens and creamy goat cheese, this frittata is an ideal brunch entree! It's a crowd pleaser and just in case it isn't devoured the first go-around, it keeps great in the fridge to reheat. 

Servings: 8


  • 5 tablespoons olive oil, divided
  • 1 shallot, minced
  • 3 cups chopped beets
  • 2 tablespoons vegetable broth
  • 4 cups beet greens, rinsed well and roughly chopped (or whatever the tops of your beets give you) 
  • salt and pepper to taste
  • 1/2+ teaspoon garlic powder
  • 8 ounces Lion's Mane mushrooms, sliced 1/2" thick, then into bite-sized pieces
  • 8 ounces Black Oyster mushrooms, chopped into bite-sized pieces
  • 9 eggs
  • 3 ounces goat cheese, cut or pinched into 12-15 pieces or dollops 
  • 3 green onions, chopped


  • Preheat oven to 425 degrees.
  • Remove greens from beets. Rinse beets well and cut into bite-sized pieces, about 1/2" thick. Place beets on a rimmed baking sheet lined with foil. Toss  with 2 tablespoons of the olive oil. Salt and pepper generously.
  • Roast beets for about 15 minutes, or until quite tender. 
  • While the beets roast, heat a 12" cast iron pan over medium heat, add 1 tablespoon of the olive oil and swirl to coat pan.
  • Add the minced shallot and sauté several minutes to soften, stirring occasionally.
  • Add a splash of veggie broth to the pan along with the chopped beet greens. Sauté the greens with a few shakes of salt and pepper and 1/2 teaspoon garlic powder for several minutes until soft and wilted.
  • Using a slotted spoon, remove greens and shallots from skillet (draining the liquid) and set aside. Empty the liquid from the skillet and return to medium (or a bit higher) heat.
  • Add the Lion's Mane mushrooms to the skillet in a single layer. You'll probably need to do this in two batches for proper browning. Cook dry 3 minutes on the first side, then turn mushrooms and cook dry for another 3 minutes on the next side. If doing two batches, repeat this browning process.
  • With all Lion's Mane mushrooms back in the pan, add 2 tablespoons of olive oil and all of the chopped Black Oysters. Add a few good shakes or grinds of salt and pepper and sauté several minutes until all the mushrooms are a deep golden.
  • Return the beet greens/shallots to the skillet, add the roasted beets. Season with salt, pepper, and garlic powder to taste. 
  • Gently beat 9 eggs and pour over the mushrooms and veggies, and briefly stir with a spatula to evenly distribute everything.
  • Place the goat cheese on top, gently pressing into the mixture if needed in order to be at least half covered.
  • Bake (still at 425 degrees) for about 15 minutes, or until the center of the frittata is set.
  • Top with chopped green onions, slice, serve hot, and enjoy!
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