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
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
Amount Per Serving
Calories 236
Calories from Fat 155
% Daily Value *
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 269mg
Sodium 249mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 2g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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