Mushroom and Leek Frittata

29 May



Leeks. Intimidating at first– which part is edible? how do I cut it? what the heck do I use them in?– but an incredibly worthy food! Enter this lovely woman who showed me how to navigate this wonderful vegetable and this blog, which inspired the recipe.

  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 8 ounces Canadian bacon, diced (optional if you want to keep it vegetarian)
  • 8 large eggs
  • 2 tablespoons chopped thyme
  • 1/3 cup shredded Fontina cheese, divided
  • 1/3 cup shredded Gruyere cheese, divided
  • 1/3 cup shredded Mozzarella cheese, divided
  • Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and thyme and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs in a large bowl; mix in about 2/3 of the cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture and Canadian bacon over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. I’d recommend stirring up the bottom a bit right after you add the eggs– I had a lot of mushrooms and leeks stick to the pan.

Sprinkle remaining cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

I served it with a simple salad and various colored cherry tomatoes and lemon dijon vinaigrette. Brunch is served, my lovelies.


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