Mushroom, Leek, And Fontina Frittata
This delicious frittata is a savory delight that brings together the earthy flavors of mushrooms and the mild sweetness of leeks. With a creamy and cheesy texture, this dish is perfect for a satisfying breakfast or brunch. The frittata is baked to golden perfection, creating a hearty and comforting meal that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 2 olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 crème fraîche or sour cream
- 2 coarsely chopped flat-leaf parsley
- 3/4 shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Instructions
- 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 cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
- Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup 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 over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
- Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
Yield
6 servings
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