Best 2 Mushroom Leek Frittata Recipes
Indulge in a culinary journey with our delectable Mushroom Leek Frittata, a symphony of flavors that will tantalize your taste buds. This savory dish, hailing from the heart of Italian cuisine, effortlessly combines the earthy essence of mushrooms, the subtle sweetness of leeks, and the richness of eggs, resulting in a golden-brown masterpiece.
Embark on a culinary adventure with our diverse selection of frittata recipes, each offering a unique twist on this classic dish. From the classic Mushroom Leek Frittata, bursting with umami flavors, to the vibrant Spinach and Feta Frittata, brimming with Mediterranean flair, our collection caters to every palate. Whether you seek a hearty breakfast, a light lunch, or an elegant brunch, our frittatas promise to delight and satisfy.
MUSHROOM, LEEK, AND FONTINA FRITTATA
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
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, LEEK & ARUGULA FRITTATA
Steps:
- Preheat oven to 425. In a 9" omelette pan or tarte tatin pan, saute the mushrooms, leeks, and red pepper in olive oil & butter, lightly seasoned with salt & pepper, until vegetables soften. Beat eggs with a pinch of salt, a dash of Tabasco, and half & half. Add the Fontina and arugula and stir to combine well. Pour over the vegetable mixture in pan and let set about two minutes. Sprinkle top with the grated Romano, and bake in preheated oven about 15 minutes, ior until puffed and lightly browned on top. Let sit about 5 minutes before cutting into wedges to serve.
Tips:
- Use a good quality non-stick skillet: This will help to prevent the frittata from sticking and make it easier to flip.
- Don't overcrowd the skillet: If you add too many ingredients, the frittata will be too thick and won't cook evenly.
- Cook the frittata over medium heat: This will help to prevent the bottom from burning while the top cooks through.
- Don't flip the frittata too soon: Wait until the bottom is golden brown and the top is set before flipping.
- Serve the frittata warm or at room temperature: It's delicious either way!
Conclusion:
The mushroom leek frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a quick and easy meal, and it's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this frittata is a great recipe for beginner cooks and experienced chefs alike.
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