Mushroom and Leek Frittata

Frittata is basically the Italian version of quiche.

Only it’s better.

Not because it’s Italian

But because you make the whole thing in one pot.


Mushrooms and leeks are a fantastic combination. Leeks, if you’ve never had them, have a very mild onion flavor and, because of their light flavor, crispness and pretty green color, they just feel so springy!

Only word of warning, leeks are sandy and gritty. you have to really wash them thoroughly. Preferred method? Slice them in half length-wise, then cut into small slices. Fill a large bowl with water and the drop slices in. The sediment will fall to the bottom.

For this dish you will need

white button mushrooms, sliced

2 leeks, cleaned and sliced

4 eggs

splash of milk

shredded fontina (optional)

olive oil



Drizzle olive oil in an oven-proof skilled. If you don’t have one, then you’ll just transfer the whole thing to a baking dish and wind up with a two pot dinner instead of a one pot. Still not terrible.

Toss in the mushrooms and cook over medium heat.


when the mushrooms start to brown, add in the leeks and let them cook for about 10 minutes, until soft.


season with salt and lots of black pepper and stir.


Meanwhile, in a bowl whisk together 4 eggs and a splash of milk.


If you are using, add the grated fontina to the eggs and stir


Lower the heat on your mushrooms and leeks (or transfer them to a baking dish) and pour the eggs over the veggies.


If you’re using the frying pan to bake them, bring the heat back up to medium and cook the eggs a bit, maybe 5-7 minutes.

If you’ve transferred to the baking dish, skip this step and instead pop into a 375 degree oven for about 20 minutes.

Either way, cook until the eggs are set. Frying pan method requires less time in the oven as we pre-cooked the eggs a bit.


Slice up and enjoy.


Eat Your Greens Soup

When the chill creeps  into the air I start thinking of squash and apples and pumpkins. All fall colors to enjoy and to eat.

But I don’t want to forget about the greens. Those grassy, fresh, vibrant colors and flavors of spring.

This recipe has all the great Springy tastes and colors, but the warmth of a soup so perfect for curling up on these chilly nights. It also utilizes vegetables that are green and springy but in season in the Fall.

You will need

  • 4 cups vegetable stock
  • 2 cups water
  • 2 leeks, cleaned and chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic, chopped
  • 1 pound of green beans, chopped into bite size pieces
  • 1 can cannelini beans, rinsed and drained
  • olive oil
  • salt
  • pepper

Drizzle olive oil in a large pot and toss in the celery, leeks and garlic. simmer until the vegetables soften. About 10 minutes.


Pour in the stock and the water and let the soup come to a boil. Lower and let simmer for another 5 minutes or so.


Add in the green beans and the cannelinei beans and let cook for an additional 10 minutes, stirring occasionally.



We were so anxious to eat it that I didn’t get a picture of the soup nestled in bowls. But you get the idea. Top with some parmesan or a squeeze of lemon.

Keep this one in your back pocket for when the winter blues get you down.