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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Haider Sayed
[email protected]I'm not a fan of mushrooms, but I really liked this frittata. The leeks and Fontina cheese mellowed out the mushroom flavor, and the eggs were cooked perfectly. I would definitely make this again.
SmR Digital Ltd
[email protected]This frittata was delicious! I loved the combination of mushrooms, leeks, and Fontina cheese. It was also really easy to make. I will definitely be making this again.
Daoet Khan
[email protected]This frittata was a bit too oily for my taste. I think I would have liked it better if I had used less olive oil.
Nakilanda Cate
[email protected]I'm not a big fan of frittatas, but this one was really good. The mushrooms and leeks were cooked perfectly, and the Fontina cheese added a nice touch of flavor. I would definitely make this again.
Madhab Panthee
[email protected]This frittata is a great way to impress your friends and family. It's a delicious and elegant dish that's perfect for any occasion.
Official jani
[email protected]I love that this frittata can be customized to your own liking. I like to add some chopped sun-dried tomatoes and artichoke hearts. It's also a great way to use up leftover vegetables.
Nellie Jewel
[email protected]This frittata is a great make-ahead breakfast or lunch. I usually make it on the weekend and then eat it throughout the week. It's a great way to save time and money.
Robelyn Papas
[email protected]I'm a vegetarian, so I substituted the Fontina cheese with a vegan cheese alternative. The frittata turned out great! I was really happy with the results.
Ruthsil Napiere
[email protected]This frittata was a great way to use up some leftover Easter ham. I chopped up the ham and added it to the frittata, and it turned out delicious.
Sabbir Rahaman
[email protected]I made this frittata for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. I'll definitely be making it again.
Md:Asor Uddin
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved the mushrooms and leeks, and they didn't even notice the spinach.
Dani awet
[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I hoped. The eggs were overcooked and the mushrooms were too crunchy. I think I'll try making it again with a different recipe.
Fadh Ali
[email protected]This frittata was a little bland for my taste. I think I would have liked it better if I had added some more herbs or spices.
DP Tiwari
[email protected]I've made this frittata several times now, and it's always a hit. It's a great dish for brunch or dinner, and it's also perfect for meal prep. I usually make a big batch on the weekend and then eat it for breakfast or lunch throughout the week.
Sharon Keene
[email protected]This frittata was a great way to use up some leftover mushrooms and leeks. It was quick and easy to make, and it turned out really well. The Fontina cheese added a nice touch of flavor.
Liz Buchannan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this frittata. The leeks and Fontina cheese mellowed out the mushroom flavor, and the eggs were cooked perfectly. I would definitely make this again.
ice bear
[email protected]I love frittatas because they are so easy to make and can be tailored to your own preferences. This mushroom, leek, and Fontina frittata was no exception. I added some chopped spinach and crumbled sausage, and it turned out delicious.
walid maarouf
[email protected]This frittata was a huge hit with my family! The combination of mushrooms, leeks, and Fontina cheese was perfect, and the eggs were cooked to perfection. I will definitely be making this again.