Leeks and mushroom lovers gather here! This Mushroom Leek Frittata recipe is for you. I am obsessed with the flavor combination of delicate leeks and the earthy pungency of sautéed mushrooms. My secret weapon for this frittata is the cheese. It's no ordinary cheese. Nope. My cheese of choice is outstanding and pairs well with eggs and mushrooms. Read on to find out what kind it is!
This recipe is:
Table of Contents
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? How can you not pick up such beautiful mushrooms and leeks from the grocery store? They look fantastic and taste even better.
If you've never cooked a leek before or handled one, let's talk about them briefly. Leeks are part of the onion family and have a mild onion flavor. They are best when sautéed in butter with a bit of 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 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 that easy!
About the secret ingredient for this yummy frittata recipe, the cheese we will use is called Comté. It is a French cheese which is also readily available in the United States. 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 will 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 happen to know they sell this cheese), they have Comté in stock most of the time. When you get your block, shred enough for this recipe and enjoy the rest with saucisson.
7 Reasons to Love This Recipe
I enjoy this leek and mushroom frittata recipe for its top-tier complementary flavors. Other reasons why I make it often are:
- The flavors are just so good together.
- Easy instructions on how to make it in your kitchen.
- A frittata is a great way to start the day.
- It's super easy to customize this recipe.
- An egg recipe that can be reheated.
- Slice it like a pizza, and kids will love it!
- A wonderful brunch recipe.
Is Mushroom Leek Frittata Low-Carb?
Yes, a mushroom and leek frittata made without high-carb additions like flour and potatoes fits the low-carb lifestyle.
This recipe is low-carb, with just 5 g net carbs per serving. Although the leeks are higher in carbs, I ensured the other ingredients are low-carb to keep the frittata's carb count low enough to fit many low-carb diets.
Mushroom Leek Frittata Ingredient List
My leek mushroom frittata requires minimal ingredients that are easy to access and work with:
- 4 large eggs, beaten well
- ½ cup mushrooms, sautéed
- ½ cup leeks, sautéed
- ½ cup Comté, shredded + more to top
- ¼ cup cream
- 2 tablespoons bacon cooked and sliced
- 1 tablespoon butter
- Salt & pepper
Ingredient Substitutions
Substitute some of the ingredients listed above with these readily available swaps:
- Leeks: Replace with shallots or thinly sliced onions.
- Comté cheese: Shredded Gruyère, Swiss cheese, or cheddar cheese works well. The cheddar adds more oil and has less nutty flavor, but it is still great.
- Cream: Use half-and-half. I avoid anything coconut-based with this recipe, as the flavors do not match well.
- Butter: Use ghee or clarified butter.
Additional Ingredients
The egg and leek frittata tastes more divine with any of these great additions:
- Fresh herbs: Garnish with fresh parsley, chopped chives, or sliced green onions.
- Vegetables: For more heartiness, add some baby spinach, diced bell peppers, or seeded and diced tomatoes. Add one teaspoon of diced sun-dried tomatoes if you want to kick it up a notch.
- Proteins: Besides bacon, add sage breakfast sausage, diced ham, or cubed chicken.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to heighten the flavors of the leek frittata.
Cooking Tools
The easy leek frittata recipe requires the following tools:
- A non-stick ovenproof skillet or well-seasoned cast iron skillet
- A mixing bowl
- Measuring cups and spoons
- Cheese grater
- A fork
How to Make Mushroom Leek Frittata: Complete Cooking Guide
Making a frittata is relatively easy. It's 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 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-inch Non-Stick Skillet or this Lodge Cast Iron 9-inch skillet.
- For this frittata recipe, we need a smaller pan—between 8 and 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 can be until I started getting farm-fresh eggs. The flavor difference is incredible. If you can't get farm-fresh eggs, get the best eggs you can from your market.
- Butter. Eggs love butter. The flavor combination is terrific, and the butter will make a perfectly golden brown crust on our frittata.
- Great ingredients! There are a million different flavor combinations for frittatas. I just posted a lovely cheesy bacon broccoli frittata.
- Cheese. Yes, please. A note about cheese that is going to be baked: many 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 least expensive cheeses if possible.
- Another thing, we need an oven! A frittata is a baked egg dish. Sure, we are going to start it on the stove, but it will require 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, as it is so close to the heating elements.
That's about it. Some people put flour in their frittatas to add some lift. It isn't necessary at all. With just a little bit of cream and some great ingredients, you're ready to become a frittata champion.
Cooking Method
- Baking
Preparation Steps
- Gather all the tools and ingredients.
- Preheat your oven to 350°F (180°C).
- Shred the cheese.
- While the oven is heating, beat the eggs and mix all the ingredients in a bowl except the butter. Add about ¼ teaspoon of salt and a pinch of pepper to the eggs.
Cooking Instructions
- Heat a non-stick ovenproof skillet or well-seasoned cast iron skillet over medium-high heat and add the butter. When the butter melts, coat the whole interior of the pan with it.
- Add the egg mixture to the hot pan. Cook on the stovetop for about 2 minutes or until the butter bubbles around the edges and the eggs start to set.
- Transfer to the oven and bake for 15 minutes or until set. Add cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!
Step 1: Gather up all the ingredients. For this frittata recipe I had sauteed mushrooms and leeks left over from another recipe. Check the recipe notes for links!
Step 2: Mix all the ingredients together. This frittata recipe couldn’t be any easier.
Step 3: Pour the egg mixture into a hot, oven proof pan. When the edges bubble, it’s time to head to the oven.
Step 4: When the frittata comes out of the oven, let it cool for just a moment while you bask in your breakfast glory.
💡 My Pro Tips
For this leek and cheese frittata recipe, I've got a couple of 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.
- While chunks of cheese are perfect for most frittatas and result in a super-delicious cheesy bite, comté is best shredded for this recipe. Cubed comté will overpower the other delicate flavors.
- I like to make a couple of different frittata recipes at once and serve them for dinner, slicing them like pizza. Kids love it!
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 a quick hit list of the differences between frittata and quiche:
- The most obvious difference is that quiches usually have 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 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 unnecessary. However, you will use a significant amount of cream in a quiche. Combining eggs and cream makes a custard, creating a quiche's super creamy texture.
- Different from the frittata, the quiche is never on the stovetop. It only cooks in the oven. That 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 Italians have claimed the frittata. Nothing made in Italy should ever be called French and vice versa. People here are serious about it! It is hilarious. Anyhow, the French claim the quiche. So, my friends here would call this frittata recipe a crustless and less creamy... quiche!
⏲️ Time-Saving Tips
- Make the mushroom frittata with leeks and store it in the refrigerator. Reheat individual slices in the microwave for a quick breakfast or lunch option.
- To save even more time on preparation, use leftover sautéed mushrooms and leeks from another meal (like a stir-fry) and repurpose them into a frittata.
What to Serve with Mushroom Leek Frittata?
Mushroom leek frittata is a perfect dish for breakfast or brunch. It pairs well with several breakfast foods:
- Sweet Fennel Sausage: For a weekend brunch with friends, pair the flavor-packed fennel sausage with the frittata. The pairing is a real taste sensation.
- Pickled Jalapeño Peppers: Top the frittata with a few jalapeño pickles for a tangy and spicy kick.
- Lardon: The frittata's earthy and luscious flavors pair well with the savory bacon.
- Roasted Asparagus: The delightful caramelization of roasted asparagus spears with the egg mushroom frittata will leave you sated for a long time.
Storage and Reheating Instructions
Storage
- Store in an airtight container in the fridge for up to 3-4 days. After that, it tends not to reheat well.
Reheating
- Preheat the oven to 350°F (180°C). Place the leftover frittata back in the pan where it was cooked with some butter. Heat until warmed, about 10-12 minutes.
Conclusion
So, I've been on a frittata bender recently, and this delicious Mushroom Leek Frittata recipe is one of my favorite explorations. I really can't help it. The eggs I buy here are so good that I want to try them 1001 different ways. Up next is my gluten-free eggs benedict and a couple of wonderful omelet recipes that will have you returning for seconds. I have overlooked breakfast on my blog for too long. I love breakfast.
I'm curious to know if you're a fan of quiche or frittata. 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!
FAQs
Yes, while the two have similar ingredients, a leek and mushroom omelet is thinner and more delicate in texture than a frittata, takes a shorter time to cook, and is cooked entirely on the stovetop. On the other hand, a frittata is a baked egg dish that is started on the stovetop and finished in the oven.
No, the frittata will not be in the oven long enough to cook the mushrooms well. For the best results, ensure you pre-cook the mushrooms before adding them to the egg mixture.
Mushroom Leek Frittata
Ingredients
- 4 large eggs beaten well
- ½ cup mushrooms sautéed
- ½ cup leeks sautéed
- ½ cup Comté shredded + more to top
- ¼ cup cream
- 2 tablespoons bacon cooked and sliced
- 1 tablespoon butter
- Salt & pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients.
- Preheat your oven to 350°F (180°C).
- Shred the cheese.
- While the oven is heating, beat the eggs and mix all the ingredients in a bowl except the butter. Add about ¼ teaspoon of salt and a pinch of pepper to the eggs.
Cooking Instructions
- Heat a non-stick ovenproof skillet or well-seasoned cast iron skillet over medium-high heat and add the butter. When the butter melts, coat the whole interior of the pan with it.
- Add the egg mixture to the hot pan. Cook on the stovetop for about 2 minutes or until the butter bubbles around the edges and the eggs start to set.
- Transfer to the oven and bake for 15 minutes or until set. Add cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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10 Responses
Certainly an interesting mixture of flavors. Very savory and perfect for a rich, filling breakfast.
Hi Traci:
A rich fulfilling breakfast is the right way to start your day. Happy to see you like my frittata.
Thank you for stopping by.
Have a delicious day in the kitchen!
Scott
Thanks for the tips on how to wash and cut the leeks. I tend to always cut the roots off first and wash it all in a strainer once it has fallen apart. I'll have to try it with the root on next time!
Hey Tina:
Thank you for taking the time to write your thoughts. Cutting the roots off of leaks is a messy operation. It pissed me off every single time. Not anymore!
Have an excellent day in the kitchen!
Scott
I showed this to my sister and she declared she'd also like to pick it up and eat it animal style. No shame.
Hey Meaghan:
Haha, laughing out loud right now. That's exactly the feeling you should have when you see a good frittata - you just want to devour it animal-style. No shame!
Thanks for stopping by.
Happy eating!
Scott
Oh I'm definitely a frittata fan! And I love the combinations. I can eat mushroom in everything.
Hi Richa:
Thank you for posting. What's your favorite frittata?
Take care,
Scott