Mushroom Goat Cheese Frittata

This works really well for a brunch, switch up the goat cheese for whatever you favourite cheese is.

8 eggs
1/4 cup water
1 1/2 cups goat cheese
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
2 tbsp olive oil, divided
250 g button mushrooms, wiped clean
1/2 cup chopped onion
1/4 tsp salt

• Whisk eggs with water, 1 cup cheese and the herbs in a large bowl; set aside
• Heat 1 tbsp oil in a large ovenproof skillet over medium high heat.  Add mushrooms and onion; cover and cook 3 minutes.  Uncover, cook 6 to 7 minutes more, until golden; sprinkle with salt and transfer to bowl.
• Heat remaining oil in skillet over medium high heat; add egg mixture and cook 1 minute.  Reduce heat to medium low, evenly add mushrooms over top, cover, and cook 5 to 6 minutes, until edges are puffed.
• Meanwhile, heat broiler.  Sprinkle top of frittata with remaining cheese.  Transfer skillet to broiler and broil 4 to 5 inches from heat source 1 minute, until lightly browned.