Leek & mushroom frittata

Discover the perfect balance of flavors with our Leek & Mushroom Frittata. Made with fresh leeks, savory mushrooms, rich parmesan cheese, and a hint of garlic, this frittata is a delightful, easy-to-make meal for any time of day. Enjoy the creamy texture from heavy whipping cream and the freshness of basil leaves in every bite!

  • 01 Apr 2025
  • Cook time 35 min
  • Prep time 5 min
  • 4 Servings
  • 9 Ingredients

Leek & mushroom frittata

This Leek & Mushroom Frittata is a delightful and savory dish that is perfect for any meal of the day. Combining the earthy flavors of mushrooms with the subtle sweetness of leeks, this frittata is made creamy with the addition of heavy whipping cream and topped with grated parmesan cheese for an extra layer of richness. Simple to make and packed with flavor, it's an ideal recipe for both beginner and experienced cooks.

Ingredients:

1 tbsp butter
16g
1 tbsp olive oil
14g
1 leek
180g
2 cups mushrooms
460g
2 garlic cloves
6g
6 eggs
300g
3/4 cup heavy whipping cream
170g
1/2 cup grated parmesan cheese
40g
1/2 cup basil leaves
3.50g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Leek and Mushrooms:
- Clean the leek thoroughly to remove any dirt. Slice the leek thinly into rings.
- Clean and slice the mushrooms.
3. Cook the Vegetables:
- In a large oven-safe skillet, heat 1 tbsp of butter and 1 tbsp of olive oil over medium heat.
- Add the sliced leek and cook for about 3-4 minutes, until softened.
- Add the sliced mushrooms to the skillet and cook for an additional 5-6 minutes, or until the mushrooms are tender and have released their moisture.
- Add the minced garlic and cook for another minute until fragrant. Season with a pinch of salt and pepper.
4. Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs and heavy whipping cream until well combined.
- Stir in the grated parmesan cheese and chopped basil leaves. Season with salt and pepper to taste.
5. Combine and Cook:
- Pour the egg mixture over the cooked leek and mushroom mixture in the skillet. Stir gently to ensure that the vegetables are evenly distributed.
- Let it cook on the stovetop for about 2-3 minutes, just until the edges begin to set.
6. Bake the Frittata:
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.

7. Serve:
- Remove from the oven and let it cool for a few minutes before slicing.
- Serve warm, garnished with extra basil leaves if desired.

Tips:

- Make sure to clean the leeks thoroughly as they can harbor dirt between their layers. Slice them lengthwise and rinse under running water.

- Use a combination of different mushroom varieties, like cremini and shiitake, to add depth to the flavor.

- Whisk the eggs and cream until well combined to ensure a fluffy texture.

- Cook the garlic until fragrant but not browned to avoid bitterness.

- Use an oven-safe skillet so you can transfer the frittata directly from stovetop to oven.

- Let the cooked frittata rest for a few minutes before slicing to allow it to set and make cutting easier.

This Leek & Mushroom Frittata is a versatile and delicious dish that can be enjoyed for breakfast, brunch, lunch, or dinner. With its creamy texture and harmonious flavors, it’s sure to become a favorite in your recipe collection. Whether you're cooking for family or hosting friends, this frittata promises to be a satisfying and impressive choice. Happy cooking!

Nutrition Facts
Serving Size300 grams
Energy
Calories 390kcal19%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 15g4%
Fiber 2.01g5%
Sugar 5g5%
Fat
Fat 33g39%
Saturated 16g54%
Cholesterol 370mg-
Vitamins
Vitamin A 400ug45%
Choline 290mg52%
Vitamin B1 0.17mg15%
Vitamin B2 0.96mg74%
Vitamin B3 4.70mg29%
Vitamin B6 0.28mg17%
Vitamin B9 130ug31%
Vitamin B12 1.02ug42%
Vitamin C 8mg9%
Vitamin E 1.67mg11%
Vitamin K 27ug22%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.52mg58%
Iron, Fe 2.61mg24%
Magnesium, Mg 40mg9%
Phosphorus, P 350mg28%
Potassium, K 680mg20%
Selenium, Se 50ug94%
Sodium, Na 300mg20%
Zinc, Zn 2.13mg19%
Water
Water 230g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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