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.
- • 2 tablespoons olive oil
- • 6-8 oz. white button mushrooms, sliced
- • 1 large leek, chopped
- • 8 eggs
- • ¼ cup of milk
- • 3 scallions, chopped (save a bit for garnish)
- • 4 oz. white sharp cheddar cheese, cut into 1/2 inch x 1/2 inch squares
- • Salt and pepper
- • A pinch of thyme
- 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. Add the leeks and sauté until edges are slightly charred. Let the vegetables cool off a bit.
- 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. 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. Sprinkle with scallions and serve immediately.