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 servings
Calories: 511kcal
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
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
Serving: 1serving | Calories: 511kcal | Carbohydrates: 6g | Protein: 26g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 467mg | Sodium: 534mg | Potassium: 340mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1841IU | Vitamin C: 3mg | Calcium: 425mg | Iron: 2mg
