i love love love frittatas. they're easy to make, you can use whatever combination of meat, cheese, and vegetables that you like, there are always leftovers that reheat beautifully, and they can be served for breakfast, lunch or dinner. this version uses two of my favorites - sauteed leeks and mushrooms - paired with fontina cheese. if you absolutely have to have meat, top the frittata with chopped crispy bacon before it goes into the oven. the salty bacon goes great with the creamy vegetables and cheese.
leek and mushroom frittata
adapted from bon appetit (click the link for nutrition information)
1 hour, serves 6-8 as a main or 12+ with other brunch accompanyments
2 leeks, white and green parts only, thinly sliced and clean
8 ounces baby bella or white button mushrooms, sliced
1/2 cup sour cream
2 tablespoons chopped fresh parsley or mixed herbs, like basil, rosemary, and thyme
3/4 cup fontina cheese, shredded
- preheat your oven to 350F.
- coat the bottom of an oven safe 10" or 12" skillet with olive oil and place over medium heat. add leeks and cook, stirring often, until they're soft, about 5 minutes.
- add the mushrooms, season with salt and pepper, and cook until softened and most of the liquid has evaporated, about 10 minutes.
- while the mushrooms and leeks are cooking, combine the eggs, sour cream, herbs, and about half of the cheese in a bowl. season with salt and pepper.
- spread the mushroom leek mixture so it somewhat evenly coats the pan. pour the egg mixture over and let cook, without stirring, for 5 minutes.
- sprinkle the rest of the cheese over the top of the frittata and place in the oven. cook about 25 minutes, or until the eggs are set. shake the pan lightly, if the top jiggles, the eggs are not cooked all the way and more time is needed in the oven.
- let cool in the pan for 5-10 minutes before slicing into wedges to serve.