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
splash of milk
shredded fontina (optional)
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.