Leek and mushroom frittata

The Meal

The leek and mushroom frittata is a delightful breakfast or brunch dish that combines the sweetness of caramelized onions with the earthy flavor of sautéed mushrooms. The addition of fresh herbs adds a bright and refreshing touch, making this a perfect meal for any time of day.

Recipe: Leek and Mushroom Frittata

Ingredients:

• 6 eggs
• 2 large leeks, white and light green parts only, thinly sliced
• 1 tablespoon butter
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated cheddar cheese (optional)
• Fresh thyme or parsley, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook until caramelized, stirring occasionally, about 15-20 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
4. Add the mixed mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
5. In a large bowl, whisk together the eggs and a pinch of salt.
6. Pour the egg mixture over the mushroom and leek mixture in the skillet. Cook for about 2-3 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and the eggs are set.
8. Remove from the oven and sprinkle with grated cheddar cheese (if using).
9. Garnish with chopped fresh thyme or parsley (if using) and serve warm.

Tips

• Use a cast-iron skillet or a non-stick skillet to prevent the frittata from sticking.
• Don’t overcrowd the skillet, as this can prevent the eggs from cooking evenly.
• If you’re not a fan of mushrooms, substitute with diced bell peppers or zucchini for added flavor and texture.

Enjoy your delicious leek and mushroom frittata!

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