MUSHROOM AND LEEK FRITTATA

On October 27, 2014 by Tina Diep

mushroom and leek frittataI 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.

Mushroom and leek frittata
Serves 6
Print
236 calories
5 g
269 g
17 g
15 g
7 g
156 g
249 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
156g
Servings
6
Amount Per Serving
Calories 236
Calories from Fat 155
% Daily Value *
Total Fat 17g
27%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 269mg
90%
Sodium 249mg
10%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 15g
Vitamin A
18%
Vitamin C
7%
Calcium
20%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 tablespoons olive oil
  2. • 6-8 oz. white button mushrooms, sliced
  3. • 1 large leek, chopped
  4. • 8 eggs
  5. • ¼ cup of milk
  6. • 3 scallions, chopped (save a bit for garnish)
  7. • 4 oz. white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares
  8. • Salt and pepper
  9. • A pinch of thyme
Instructions
  1. 1. 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.
  2. 2. Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
  3. 3. In a large bowl, whip the eggs and milk together with salt, pepper and thyme. Add the sautéed vegetables, scallions and cheddar cheese.
  4. 4. 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.
  5. 5. Sprinkle with scallions and serve immediately.
beta
calories
236
fat
17g
protein
15g
carbs
5g
more
DiepLicious http://dieplicious.com/

One Response to “MUSHROOM AND LEEK FRITTATA”

Leave a Reply

Your email address will not be published. Required fields are marked *

  • myTaste.com
%d bloggers like this: