Leek & mushroom frittata
This Leek & Mushroom Frittata features earthy mushrooms and sweet leeks, enhanced by creamy eggs and parmesan. Simple to prepare, it offers a rich and flavorful dish perfect for any meal.
Cook time 35 min
Prep time 5 min
Ingredients:
1 tbsp butter1 tbsp olive oil
1 leek
2 cups mushrooms
2 garlic cloves
6 eggs
3/4 cup heavy whipping cream
1/2 cup grated parmesan cheese
1/2 cup basil leaves
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.
Instructions:
Preheat your oven to 375°F (190°C).
- Clean the leek thoroughly to remove any dirt. Slice the leek thinly into rings.
- Clean and slice the mushrooms.
- 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.
- 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.
- 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.
- 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.
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!
Leek & mushroom frittata FAQ:
The frittata should be baked in the preheated oven for 15-20 minutes, or until it is fully set and lightly golden on top.
The frittata is done when it is fully set in the center and has a slight golden color on top. A toothpick inserted in the center should come out clean.
Yes, you can substitute heavy whipping cream with whole milk or half-and-half for a lighter version, though the texture may not be as rich.
Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
An oven-safe skillet, ideally 10-12 inches in diameter, works best for this frittata to ensure even cooking and easy transfer from stovetop to oven.
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.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 18g
Carbohydrates 15g
Fiber 2.01g
Sugar 5g
Fat 33g
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