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.
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Blanca Vazquez
[email protected]I'm not a fan of frittatas, but this one changed my mind. It's so flavorful and satisfying.
illuminerdy
[email protected]This frittata is a great way to use up leftover vegetables. I had some leftover mushrooms and leeks, and this was the perfect way to use them up.
Nadito Leslie
[email protected]I love the combination of mushrooms, leeks, and fontina cheese in this frittata. It's a delicious and elegant dish.
Danial Muhammad
[email protected]This frittata is the perfect way to start your day. It's savory, satisfying, and packed with nutrients.
Zanele Shabalala
[email protected]I'm always looking for new frittata recipes, and this one is definitely a keeper. It's so delicious and versatile.
Awuni Eunice
[email protected]This frittata is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Jyothi Karimpudi
[email protected]I've never had fontina cheese before, but I loved it in this frittata. It's so creamy and flavorful.
Babita Karn
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also perfect for picnics or potlucks.
Zamil Sohan
[email protected]I'm not a big fan of mushrooms, but I loved this frittata. The leeks and fontina cheese really balance out the flavor of the mushrooms.
Kylee Sutton
[email protected]This frittata is so flavorful and satisfying. It's the perfect comfort food for a cold winter day.
lungisani lungy
[email protected]I love that this frittata is made with whole wheat flour. It makes it a healthier option than traditional frittatas.
abdulmejid tessiso
[email protected]This is the perfect recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Glyn Alcano
[email protected]This frittata is so versatile. You can add any type of vegetables, cheeses, or herbs that you like. I've even made it with leftover chicken or ham.
Hendriq Fame
[email protected]I've never made a frittata before, but this recipe was so easy to follow. It turned out perfectly and it was so delicious. I'll definitely be making this again.
Gege
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love it and they don't even realize they're eating mushrooms and leeks.
Stewart Brooks
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved it! The leftovers were even better the next day.
Burhan Rajpoot
[email protected]This is one of my favorite frittata recipes. It's so easy to make and it's always delicious. I love the combination of mushrooms, leeks, and fontina cheese. It's the perfect brunch or lunch dish.
Rafay Rafay Rajput
[email protected]I've made this frittata several times and it always turns out great. It's a great way to use up leftover vegetables and it's also a very versatile dish. I've added different types of vegetables, cheeses, and herbs depending on what I have on hand.
Joshva Fm
[email protected]This frittata was a hit with my family! The flavors of the mushrooms, leeks, and fontina cheese blended perfectly together. I served it with a side of roasted potatoes and it was a delicious and satisfying meal.