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.
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.