Best 2 Mushroom Leek Frittata Recipes
Are you looking for a quick and easy recipe to satisfy your savory breakfast cravings? Look no further than the delectable mushroom leek frittata! This classic dish combines the earthy flavors of mushrooms and leeks with the richness of eggs, creating a delectable medley of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice in the kitchen, this versatile recipe offers a delightful culinary experience that's sure to become a staple in your breakfast repertoire. So, gather your ingredients, heat up your skillet, and let's embark on a culinary journey to create the perfect mushroom leek frittata!
Check out the recipes below so you can choose the best recipe for yourself!
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:
- When sautéing the leeks and mushrooms, cook them over medium heat until they are soft and caramelized. This will bring out their natural sweetness and flavor.
- If you don't have a large skillet, you can cook the frittata in two batches. Just make sure to grease the pan well before each batch.
- Use a variety of cheeses in your frittata. This will give it a more complex flavor and texture.
- If you want a more fluffy frittata, beat the eggs and milk together until they are light and airy.
- Serve the frittata warm or at room temperature. It is also delicious cold, so it is a great option for a packed lunch.
Conclusion:
The mushroom and leek frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of savory mushrooms, sweet leeks, and creamy cheese, this frittata is sure to be a hit with everyone who tries it.
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