Mushroom Leek Frittata
The rich yet subtle flavors of this frittata will have you coming back for seconds. The secret to this recipe is the pairing between the fluffy eggs, light onion flavor of the leeks, earthy mushrooms and nutty comte cheese. Just delightful.
Servings: 2 people
Calories: 454kcal
Ingredients
- 4 large Eggs Beaten well
- ½ cup Mushrooms Sauteed
- ½ cup Leeks Sauteed
- 2 tablespoon Bacon Cooked & Sliced
- ½ cup Comte Shredded + more to top
- ¼ cup Cream
- 1 tablespoon Butter
- Salt & Pepper
Instructions
- Preheat your oven to 350 degrees. While the oven is heating, mix all the ingredients together in a bowl except the butter. I add about ¼ teaspoon of salt and just a pinch of pepper to the eggs.
- Using a non-stick skillet or well seasoned cast iron skillet, heat over medium-high heat and add the butter. When the butter melts, make sure that the whole interior of the pan is coated in the butter.
- Add the egg mixture to the hot pan. Allow it to cook on the stovetop for about 2 minutes or until the butter starts to bubble around the edges and you can see that the eggs are just starting to set.
- Transfer to the oven and bake for 15 minutes or until set. Add some cheese to the top and broil for 1-2 minutes until golden brown. Remove from the oven and serve hot. Happy eating!
Notes
If you need a substitution for comte cheese, the next closest thing is going to be gruyere.
Want to make this more of a paleo frittata recipe? Omit the cream and remove the cheese. The leeks and mushrooms will be delicious together. Use rendered bacon fat, duck fat or ghee in place of the butter.
Nutrition
Calories: 454kcal