Best 5 Mushroom Leek And Fontina Frittata Recipes

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Indulge in a culinary journey with our versatile Mushroom, Leek, and Fontina Frittata, a delectable dish perfect for any occasion. This savory Italian-inspired frittata showcases a harmonious blend of earthy mushrooms, tender leeks, and rich, melted Fontina cheese. Savor the symphony of flavors as each bite offers a delightful combination of textures and tastes. Prepared with a medley of fresh ingredients, this frittata is not only a feast for the senses but also a nourishing meal packed with nutrients. Explore the diverse recipes presented in this article, ranging from a classic Mushroom, Leek, and Fontina Frittata to a hearty Sausage and Spinach Frittata and a vibrant Roasted Red Pepper and Goat Cheese Frittata. Each recipe offers a unique twist on the classic frittata, ensuring that there's something to satisfy every palate.

Let's cook with our recipes!

MUSHROOM LEEK FRITTATA



Mushroom Leek Frittata image

The rich yet subtle flavors of this frittata will have you coming back for seconds. The secret to this recipe is the pairing between the fluffy eggs, light onion flavor of the leeks, earthy mushrooms and nutty comte cheese. Just delightful.

Provided by Scott G

Categories     Breakfast

Time 20m

Number Of Ingredients 8

4 large Eggs, Beaten well
1/2 cup Mushrooms, Sauteed
1/2 cup Leeks, Sauteed
2 tbsp Bacon, Cooked & Sliced
1/2 cup Comte, Shredded + more to top
1/4 cup Cream
1 tbsp Butter
Salt & Pepper

Steps:

  • Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about 1/4 tsp of salt and just a pinch of pepper to the eggs.
  • Using a non-stick skillet or well seasoned cast iron skillet, heat over medium-high heat and add the butter. When the butter melts, make sure that the whole interior of the pan is coated in the butter.
  • Add the egg mixture to the hot pan. Allow it to cook on the stovetop for about 2 minutes or until the butter starts to bubble around the edges and you can see that the eggs are just starting to set.
  • Transfer to the oven and bake for 15 minutes or until set. Add some cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!

Nutrition Facts : Calories 454 calories

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

MUSHROOM, LEEK, AND FONTINA FRITTATA



Mushroom, Leek, and Fontina Frittata image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     Lunch     Leek     Fontina     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

MUSHROOM AND SPINACH FRITTATA



Mushroom and Spinach Frittata image

Use bagged, presliced mushrooms and baby spinach for this and it will come together very quickly. The frittata is great for dinner, breakfast, brunch or lunch.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 6

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 10 ounce bag presliced mushrooms
Salt and freshly ground pepper
1 to 2 garlic cloves (to taste), minced
1 6-ounce bag baby spinach, rinsed
8 eggs
1/4 cup grated Parmesan (optional)
2 tablespoons low-fat milk

Steps:

  • Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
  • Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
  • Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
  • Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams

MUSHROOM LEEK FRITTATA



Mushroom Leek Frittata image

From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu.

Provided by Aunt Cookie

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups bread cubes (whole wheat is nice)
3 tablespoons butter
3 tablespoons olive oil
2 medium garlic cloves, minced
1 cup leek, carefully cleaned and chopped
3 cups mushrooms, sliced
1 tablespoon fresh dill or 1 teaspoon dried dill
salt and pepper
4 ounces cream cheese, in 1/2-inch cubes
1 1/4 cups sharp cheddar cheese, grated
4 eggs
1 1/4 cups milk

Steps:

  • Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
  • Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
  • Toss the bread cubes with the garlic butter.
  • Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
  • Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
  • Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
  • Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
  • Bake in the 375 F oven until puffy and golden, about 30 minutes.
  • Serve immediately.

Nutrition Facts : Calories 392, Fat 32.3, SaturatedFat 15.5, Cholesterol 191.9, Sodium 379.7, Carbohydrate 11.7, Fiber 0.8, Sugar 2.5, Protein 14.9

Tips:

- When sautéing the mushrooms, use a high heat to quickly brown them and release their flavor. - Don’t overcrowd the pan when cooking the mushrooms, as this will prevent them from browning properly. - If you don't have fontina cheese, you can substitute another type of hard cheese that melts well, such as Gruyère or Parmesan. - Be careful not to overcook the frittata, as this will make it dry and tough. - To check if the frittata is done, insert a toothpick into the center. If it comes out clean, the frittata is done. - Let the frittata cool for a few minutes before serving to allow it to set.

Conclusion:

Making a delectable mushroom, leek, and fontina frittata is an enjoyable and rewarding task. By following the steps and tips outlined in this article, you can create a delectable dish that combines the earthy flavors of mushrooms and leeks with the rich and creamy texture of melted fontina cheese. Whether you serve it for breakfast, lunch, or dinner, this frittata is sure to impress your taste buds and leave you feeling satisfied.

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