Recipe: Mushroom and Leek Frittata

Recipe: Mushroom and Leek Frittata

I have never been a big lover of scrambled eggs – they are usually too plain for me. So when I cook eggs, I make frittatas, which are easy to make and have a wonderful flavor.

A frittata is perfect to make when you have friends over for brunch, which I quite often do. Stick it in the oven, and voila! You don’t even have to be in the kitchen while you are entertaining your friends, and the outcome is a beautiful egg dish. In fact, frittatas are so easy to make that you don’t even need a recipe, as long as you have some eggs and a few vegetables to sauté (or even just some herbs)

The photo in this post is of a frittata that was in the oven for a little longer than I intended, since my guests all arrived late. The frittata was still amazing, but I prefer cooking it a little less to create small pockets of melting cheese, which are fabulously mouth melting.

Recipe: Mushroom and Leek Frittata

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Lunch, Brunch
Servings

6

servings

A frittata is perfect to make when you have friends over for brunch, which I quite often do. Stick it in the oven, and voila! You don’t even have to be in the kitchen while you are entertaining your friends, and the outcome is a beautiful egg dish. In fact, frittatas are so easy to make that you don’t even need a recipe, as long as you have some eggs and a few vegetables to sauté (or even just some herbs)

Ingredients

  • 2 tablespoons 2 olive oil

  • 6-8 oz 6-8 white button mushrooms, sliced

  • 1 1 large leek, chopped

  • ¼ cup ¼ milk

  • 3 3 scallions, chopped (save a bit for garnish)

  • 4 oz 4 white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares

  • Salt and pepper

  • A pinch of thyme

Directions

  • In a saucepan, heat the olive oil until hot and then add the mushrooms. Sauté until lightly browned, then add salt and pepper and keep sautéing until he mushrooms are well done.
  • Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
  • In a large bowl, whip the eggs and milk together with salt, pepper and thyme. Add the sautéed vegetables, scallions and cheddar cheese.
  • Pour the eggs and vegetable mixture in a quiche dish and bake in the oven at 390 °F (200°C) until the top is slightly browned and the egg mixture is baked.
  • Sprinkle with scallions and serve immediately.

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