Mushroom, Leek, and Fontina Frittata

by Hilary Gauntt on December 21, 2014

I love to make egg casseroles and quiches for holiday breakfasts, but have never ventured a try at a Frittata…maybe thinking that the make-ahead dishes are less risky when entertaining?  Well that’s over, as I am definitely adding this wonderful recipe to my collection .  Kathy Santore served this delicious breakfast at a final Mah Jongg meeting before Christmas, and it was so fragrant and appealing in it’s cast iron skillet that I wanted to run out and buy one.

2 Tbs. olive oil, divided

2 medium leeks, whites and pale-green parts only, chopped

8 ounces crimini (baby bella) mushrooms, thinly sliced

1/3 cup (or more) sun dried tomatoes, chopped (optional)

12 large eggs

1/2 cup creme fraiche or sour cream

2 Tbs. coarsely chopped flat leaf parsley

3/4 cup shredded Fontina cheese, divided

Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350 degrees.  Heat 1 Tbs. oil in a 10″ 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, creme fraiche, 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 Tbs. oil to the skillet.  Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute the 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 the skillet to the oven. Bake frittata until golden brown and center is set, 25-30 minutes.

Note:  Kathy added some Parmesan cheese to the top, and you should too!  Check after  baking for 20 minutes.


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