If you love leeks and mushrooms… this frittata recipe is made for you. I love the flavor combination of the delicate leeks with the earthy pungency of sauteed mushrooms. And we have a secret weapon for this frittata: the cheese. It’s no ordinary cheese. Nope. This cheese is outstanding with eggs and mushrooms. Read on to find out what it is!
This cheesy mushroom frittata recipe is: Gluten Free, Paleo Friendly, Low Carb and Loaded with Flavor.
A FRITTATA RECIPE TO WRITE HOME ABOUT.
Well, here it is. I’m writing home about a frittata recipe… well, as close to home as I can get. Yes, I’ve been under the influence of the French countryside for a while now and it is starting to show in my cooking. But that’s a good thing, right? I mean how can you not pick up these beautiful mushrooms and leeks from the grocery store. They just look fantastic and taste even better.
If you’ve never cooked a leek before or haven’t cooked one very often, let’s talk about them for just a minute. Leeks are in the onion family and have a mild onion flavor. I think that they are best when sauteed in butter with a little garlic. Or you can make some super delicious creamed leeks as an incredible side dish or steak topping. Here’s the scoop with leeks: you need to trim and clean them properly. I’m going to make a video on how to do this really easily… but here is the highlight reel:
- Trim off the dark green portion of the leek first.
- Slice off the roots themselves, keeping the root base attached to the leek. This will allow you to slice and clean the leek without it falling apart.
- Use a knife to slice the leek in half lengthwise. Clean each half under running water to remove any grit.
- Now it is time to slice the leek… it’s just that easy!
Now let’s talk for a minute about the secret ingredient for this yummy frittata recipe. The cheese we are going to be using is called Comté. It is a French cheese but can be found fairly easily in the States as well. It’s an aged, semi-hard cheese with a captivating nutty almost earthy flavor. You will not find it shredded or in bags anywhere. To find this cheese you are going to have to look in the specialty cheese case at your local market. If you have a Costco near you (I’m not plugging Costco, I just know they sell this cheese) they have Comté in stock most of the time. When you get your block, shred just enough for this recipe and enjoy the rest with saucisson.
HOW TO MAKE A FRITTATA
Making a frittata is relatively easy. Certainly easier than making a quiche as I’m going to discuss a little later in this post. Here’s what you need to make a really delicious frittata recipe:
- An oven proof pan. It can be either non-stick or a well seasoned cast iron pan. I don’t like pans with plastic in the oven, so try to avoid those if possible! I personally use and recommend this Cuisinart 8” Non-Stick Skillet or this Lodge Cast Iron 9” skillet.
- For this frittata recipe we need a smaller size pan- between 8-9 inches. If all you have is a larger pan, no need to worry. Just scale the recipe up.
- We need some good eggs! I didn’t really believe how good eggs really can be until I started getting farm fresh eggs. The flavor difference is incredible. If you can’t get farm fresh, get the best eggs you can from your market.
- Butter. Eggs love butter. The flavor combination is terrific. Plus, the butter is going to make a perfectly golden brown crust on our frittata.
- Great ingredients! There are a million different flavor combinations for frittatas. I just posted a cheesy bacon broccoli frittata that is just lovely.
- Cheese. Yes, please. A note about cheese that is going to be baked: a lot of the very inexpensive cheeses are made with oil that will separate when it heats. I don’t suggest buying the BEST cheese, but try to avoid the absolute least expensive cheeses if at all possible.
- Next we need an oven! A frittata is a baked egg dish. Sure, we are going to start it on the stove but it will need some time in the oven to cook all the way through without burning the eggs. No oven, no frittata. Please note that you can use a toaster oven, but you will need to watch the frittata to ensure the top doesn’t scorch being so close to the heating elements.
That’s about it. Some people put flour in their frittatas to add some lift. I don’t think it is necessary at all. Just a little bit of cream and some great ingredients… you’re ready to become a frittata champion.
FRITTATA VS. QUICHE
There are a few differences between a frittata and a quiche. I think that each has its place and can be equally delicious. Here’s the quick hit list of the differences between frittata and quiche:
- The most obvious difference is that most Quiche has a crust. They don’t always have to have a crust, but typically they do. Being gluten free, this can sometimes be an issue. There are some delicious gluten free crusts out there, but I just haven’t found one that I love enough. Typically they taste like cardboard to me. If you know of one that is terrific, let me know!
- Although I use just a touch of cream in my frittata, it is not necessary. In a quiche, however, you are going to use a significant amount of cream. The combination of eggs and cream make a custard. The custard is what creates the super creamy texture of a quiche.
- Unlike the frittata, the quiche is never on the stovetop. A quiche only cooks in the oven. That being said, I have cheated the clock before by lightly scrambling half of the custard to quickly set the bottom layer of the quiche on the stovetop. I guess rules were made to be broken?
- So this last point kind of makes me laugh, considering I called this a French flavored frittata. My French friends would have to disagree, considering the frittata has been claimed by the Italians. Nothing made in Italy should ever be called French and vice versa. People here are serious about it! I think it is really very funny. Anyhow, the French claim the quiche. So I guess my friends here would call this frittata recipe a crustless and less creamy… quiche.
QUICK COOKING TIP: For this frittata recipe I’ve got a couple quick tips:
- Not too much cream!
- Make sure all your frittata fillings are pre-cooked. The frittata will not be in the oven long enough to cook onions, broccoli, leeks etc.
- If you want to use chunks of cheese, that’s is perfect for most frittatas and results in a super delicious cheesy bite. For this recipe, however, the comte is best shredded. If you cube the comte it tends to overpower the other delicate flavors.
- I like to make a couple different frittata recipes at once and serve them for dinner. Slice them like a pizza. Kids love it!
Ok. Enough typing. Let’s get to cooking.
FINAL THOUGHTS ON THIS WONDERFUL EGG FRITTATA RECIPE:
So I’ve been on a frittata bender recently. I really can’t help it. The eggs that I buy here are just so good that I want to try them 1001 different ways. Coming up I’m going to be prepping my gluten free Eggs Benedict and a couple wonderful omelet recipes that will have you coming back for seconds. I think I have overlooked breakfast on my blog for too long. I love breakfast.
I’m curious to know if you’re a quiche or frittata fan. There’s no right or wrong answer. Both are incredibly delicious and can be eaten at breakfast, brunch, lunch or dinner. I love a cold slice of frittata right out of the fridge as a snack too. What are your favorite flavor combinations? Let me know and have an incredible day in the kitchen. Happy eating!