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Mushroom, Leek, and Fontina Frittata Recipe

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This recipe for Mushroom, Leek, and Fontina Frittata is from Our Family Cookbook Project, 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 light green parts only, chopped
8 oz. mushrooms of your choice, thinly sliced
12 large eggs
1/2 cup creme fraiche or sour cream
2 tbsp coarsely chopped parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, ground black pepper to taste
Directions:
Directions:
Place rack in upper third of oven, preheat oven to 350º. Heat 1 tbsp. oil in a 10 inch nonstick skillet over medium heat. Add leeks; cook, stirring often, until softened (about 5 mins.) Add mushrooms and cook until softened and all liquid has evaporated, about 8-10 minutes. Meanwhile, whisk eggs, creme fraiche and parsley in a large bowl. Mix in 1/2 cup of cheese. Season with salt and pepper. 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 frittata, without stirring until its edges begin to set, about 5 minutes. Sprinkle remaining 1/4 cup of cheese over eggs and transfer skillet to the oven. Bake until golden brown and center is set 2530 minuts.
Number Of Servings:
Number Of Servings:
serves 6
Preparation Time:
Preparation Time:
total 1 hour, includes bake time
Personal Notes:
Personal Notes:
Makes a yummy brunch dish.

 

 

 

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