Leek and Mushroom Frittata

1. 1
   prep

   Preheat the oven and whisk the eggs.

   1.Preheat the oven to 350°F (175°C).

   2.In a large bowl, whisk together the eggs, milk, half the parmesan, salt, pepper, and thyme leaves until well combined.
2. 2
   saute

   Sauté the leeks and mushrooms.

   1.Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

   2.Add the sliced leeks and cook until softened (4-5 minutes).

   3.Add the sliced mushrooms and garlic, then sauté until the mushrooms release their liquid and start to brown (5-7 minutes).

   TIPDon't crowd the mushrooms — give them space so they sear instead of steam.
3. 3
   mix

   Combine the eggs with the vegetables.

   1.Spread the leek and mushroom mixture evenly across the skillet.

   2.Give the egg mixture one final whisk and pour it over the vegetables.

   3.Gently stir once to distribute, then let it cook undisturbed on the stovetop for 2-3 minutes until the edges just start to set.
4. 4
   bake · ~13 min

   Bake the frittata until puffed and set.

   1.Transfer the skillet to the preheated oven.

   2.Bake for 12-15 minutes, or until the center is just set and no longer jiggles when you shake the pan.

   TIPWatch carefully in the last 2 minutes — over-baking makes the frittata dry and rubbery.
5. 5
   garnish

   Finish and serve.

   1.Remove the skillet from the oven and sprinkle the remaining parmesan over the top.

   2.Let it rest for 5 minutes before slicing into wedges.

   TIPRun a spatula around the edge to loosen it, then slide the whole frittata onto a plate for easier slicing.

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