Preparation:

Preheat oven to 400 degrees F. In an oven-proof non-stick sauté pan on high heat, add 3 tablespoons oil; when hot, add mushrooms, potatoes, and shallots. Season with salt and pepper. Cook until potato is tender. Add thyme leaves and fold mixture.

In a bowl, beat eggs. Season with salt and pepper.

Add the remaining 3 tablespoons of oil to the sauté pan. Pour in egg and crumble in goat cheese. Cook for 1 minute on the stove top. Place in oven and cook for 8 to 12 minutes, or until egg is just set in the center of the pan.

When the frittata is finished cooking, carefully remove pan from oven. With a heat-resistant spatula, loosen the frittata from the sides of the pan. Slide frittata out of pan.

To serve, cut into wedges and place on four plates.