Eggs, Shrooms & LeeksPosted: February 4, 2013
For having a blog with the word egg in the title, I’ve been lacking with egg dishes this year. I’m not even sure why, since eggs are such a big part of my life. As I’ve said many time before, I love that you can prepare them in so many different ways, and have them for any meal. Which is why this frittata works so well. It’s great for breakfast, brunch, dinner or linner. While I usually like to enjoy my eggs with some meat, the mushrooms are nice substitute. The leeks add a subtle onion flavor, and the fontina melts so nicely. A drizzle of sriracha (which I added after I snapped my photos) gave it the right amount of heat.
Mushroom & Leek Frittata
– 2 medium leeks, sliced
– 8 oz of baby bella mushrooms, sliced
– 12 eggs
– ½ cup of sour cream
– 1 cup of Fontina cheese, divided
– 1 tablespoon of freshly chopped thyme
– Salt and pepper
– Olive oil
Heat your oven to 350º.
Heat a tablespoon of olive oil in a large non-stick (and oven-proof) skillet over medium heat. Add the leeks and cook until soft, about 5 minutes. Add the mushrooms, season to taste with salt and pepper, and cook, stirring frequently, until soft, about 10 minutes.
Meanwhile, in a large bowl, whisk together the eggs, sour cream, thyme and ¾ cup of Fontina. Season with salt and pepper.
Increase the skillet heat to medium-high and add another tablespoon of olive oil. Pour the egg mixture into the skillet, gently shaking the skillet to distribute. Let cook, without stirring, until the edges begin to set, about 5 minutes. Sprinkle the remaining Fontina over the top and transfer to the oven. Bake for about 30 minutes, or until golden and puffed up and the center is set. Let cool (the frittata will deflate slightly) and eat. The frittata can be eaten warm or at room temperature.