Best Mushroom And Leek Frittata Recipes

Mushroom, Leek, and Fontina Frittata image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Steps:

Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon 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, crème fraîche, 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 tablespoon 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.
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.

LEEK, BROCCOLI AND MUSHROOM FRITTATA image

Categories Egg

Yield 4 1/4 PIE

Number Of Ingredients 9

1 cup Leeks, sliced into rounds about 1/2 cm thick
2 cups Broccoli, chopped into small florets
1 cup Mushrooms, sliced
8 Eggs (if you want to use all egg whites, substitute 1 1/3 cups)
½ cup unsweetened Almond Milk (or desired alternative)
2 tbsp Parsley, freshly chopped
1 tsp dried Rosemary, crumbled
¼ tsp Turmeric
1/8 tsp Black Pepper

Steps:

Preheat oven to 400F. Place a cast iron (or other oven-proof skillet) on the stove and mist with oil. Sautee the leeks, broccoli and mushrooms until the broccoli becomes bright green and mushrooms soften. In a small bowl, whisk together the eggs, almond milk, herbs, and black pepper. Pour the egg mixture over the veggies and let the skillet sit over medium heat for 3 minutes. Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, continue baking a few minutes more. If you would like the top to be slightly golden, switch the oven to broil for 1-2 minutes. Allow the pan to cool for 5 mins, then slice the frittata and serve

MUSHROOM AND LEEK FRITTATA image

Yield 6-8 servings

Number Of Ingredients 10

1 lb. fresh mushrooms, cleaned and sliced
2 medium leeks, cleaned and thinly sliced
2 Tbls olive oil
10 large eggs
1/2 cup heavy cream
1 Tbls chopped fresh thyme
2 tsp salt
1/2 tsp black pepper
nutmeg
1 cup grated sharp cheddar or cheese of your choice

Steps:

1. Preheat oven to 350 degrees F. Butter or spray a 9X13-inch baking dish; set aside. 2. In a skillet over medium heat, using olive oil, saute mushrooms and leeks, stirring occasionally, about 8-10 minutes or until mushrooms are cooked through. Remove from heat and let cool slightly. 3. In a large bowl whisk together eggs, cream, thyme, salt, pepper and nutmeg. Stir in mushroom mixture. Pour into prepared baking dish and top evenly with cheese. 4. Bake in middle of oven until golden and set, 35-45 minutes. Cool on rack. 5. May be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving.