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Mushroom, Leek, and Fontina Frittata Recipe

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This recipe for Mushroom, Leek, and Fontina Frittata is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 oz. crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup creme fraiche or sour cream
2 tbsp coarsely chopped flat-leaf parsley
3.4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper
Directions:
Directions:
1. Place a rack in upper third of oven; preheat to 350º. Heat 1 tbsp 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.

2. Meanwhile, whisk eggs, creme fraiche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.

3. Increase the heat to medium-high and add remaining 1 tbsp. 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.

4. 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.

 

 

 

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