Throughout this Lenten season I’ve been trying to cut back on the amount of meat we consume, incorporating more fish and other seafood, or going completely meatless. Today’s recipe features a one-pan entree where eggs and cheese provide the main protein, and meaty mushrooms and leeks provide the vegetables.
A frittata is is an egg based dish, somewhat like a quiche without a crust, a little like an omelet only baked. Hard to describe, but if you like eggs in any form you can’t miss with this dish. Frittatas are eggs-cellent served hot or at room temperature, which means you can do it ahead. It would be a great addition to brunch, make a light lunch, or a meatless main meal served with another vegetable and a salad as I did.
In the version you see pictured here I made only half the recipe for two of us, and we had about half of it left for another time. Also the recipe calls for Baby Bella mushrooms, but I used Shitaki mushrooms. I would not do that again as they do not have enough natural moisture for this kind of recipe. Shitakis need to be cooked in a liquid in order to become tender, so I found that in this recipe they were a little tough. Fontina is the suggested cheese to use here because it has a mild flavor and excellent melting properties. A good substitute would be muenster or edam cheeses.
MUSHROOM, LEEK, AND CHEESE FRITTATA
SERVINGS About 6
INGREDIENTS
- 2 Tablespoons olive oil, divided
- 2 medium leeks, whites and light green parts only, chopped
- 8 oz. crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup creme fraiche or sour cream
- 2 Tablespoons coarsely chopped parsley
- 3/4 cup shredded Fontina cheese, divided
- kosher salt and freshly ground black pepper
1. Preheat oven to 350*F. Heat 1 Tablespoon olive oil in a 10 – inch heavy weight oven proof skillet such as cast iron.
2. Add leeks to the hot oil and cook over medium heat, stirring often until softened, about 5 minutes. Add mushrooms and cook until softened and all liquid has evaporated, 8 – 10 minutes.
3. Meanwhile, whisk eggs, creme fraiche or sour cream, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
4. Increase 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 the mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
5. 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.
SOURCE: BONAPPETIT.COM
Hi Carolyn, Thank you for always sharing with us such good recipe’s. You have one awesome blog here and I enjoy checking in often to see what delicious recipe’s you’ve posted or money saving ideas you’ve shared with us!
I nominated you for the Liebster Award! 😉 Thanks for everything!
~Rose
http://forestmtnhike.wordpress.com/2013/03/21/liebster-award/
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Rose, my day today started off with a wonderful surprise with your note about the Liebster Award nomination. Thank you so much for thinking of me. I value the support of my readers like you.
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Awww Carolyn, you are so sweet. You deserve it! I know you must put a lot of effort into making and posting all the recipes. And we’re so happy you do. Enjoy your award. If you have any questions about any of it please let me know. Take care and have fun.:)
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