Cook Time: 30 minutes Prep: 30 minutes Serves: 6
Ingredients:
- 2 tablespoons Olive oil, divided
- 2 medium Leeks (white and light parts only), chopped
- 8 ounces Baby bella mushrooms, thinly sliced
- 12 large Eggs
- ½ cup Sour cream or creme fraiche
- 2 tablespoons flat-leaf Parsley, coarsely chopped
- ¾ cup shredded Fontina cheese, divided
- Salt and Pepper to taste
Directions:
- Place the oven rack in the upper third of the oven and preheat the oven.
- Heat 1 tablespoon of olive oil in a 10-inch, nonstick oven-safe skillet over medium heat.
- Add the leeks and cook, stirring often, for about 5 minutes until softened. Add the mushrooms and cook, stirring often, for 8 – 10 minutes, until they are soft and all the liquid has evaporated.
- Whisk eggs, sour cream, and parsley in a large bowl. Mix in ½ cup of the cheese and salt and pepper to taste.
- Increase the heat to medium high and add the other tablespoon of olive oil. Pour the egg mixture over the leeks and mushrooms, shaking the pan to distribute evenly.
- Cook the frittata, without stirring, for about 5 minutes, until the edges begin to set. Sprinkle the remaining cheese on top and place the skillet in the oven.
- Bake for about 25 – 30 minutes, until the frittata is golden brown and the center has set.