Leek and Mushroom Frittata
A delightful and protein-packed Leek and Mushroom Frittata, featuring the subtle sweetness of leeks, earthy mushrooms, and creamy eggs, perfect for any meal of the day.
For 4 servings
Preheat your oven to 190°C (375°F). Thoroughly wash the leeks, removing any grit, then thinly slice the white and light green parts. Slice the mushrooms.
Heat olive oil in a 25cm (10-inch) oven-safe, non-stick skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the sliced mushrooms to the skillet with the leeks. Cook for another 7-10 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Season with 1/4 tsp salt and 1/8 tsp black pepper.
While the vegetables cook, whisk the eggs, milk, remaining 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl until well combined and slightly frothy.
Spread the cooked leeks and mushrooms evenly in the skillet. Pour the egg mixture over the vegetables. If using, sprinkle the crumbled goat cheese evenly over the top.
Continue cooking on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set and pull away from the sides of the pan.
Carefully transfer the skillet to the preheated oven. Bake for 12-18 minutes, or until the frittata is puffed, set in the center, and lightly golden brown on top.
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing. This allows it to set completely and makes for easier serving.
Slice the frittata into wedges directly in the pan or carefully slide it onto a cutting board. Garnish with fresh chives, if desired, and serve warm or at room temperature.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your leeks are thoroughly washed; they can hide a lot of dirt between their layers. Slice them then rinse in a colander.
- 2Do not overcrowd the pan when sautéing vegetables, as this can steam them instead of browning them. Cook in batches if necessary.
- 3An oven-safe, non-stick skillet is crucial for a frittata that releases easily. Cast iron also works well, but ensure it's seasoned.
- 4Avoid overcooking the frittata in the oven; it will continue to cook slightly after removal. It should be just set and slightly jiggly in the very center.
Adapt it for your goals.
Vegetable Swap
Add other quick-cooking vegetables like spinach, kale, bell peppers, or asparagus. Sauté them with the leeks and mushrooms.
Cheese AlternativeCheese Alternative
Substitute goat cheese with crumbled feta, shredded Gruyère, or sharp cheddar for a different flavor profile.
Protein BoostProtein Boost
For a non-vegetarian option, add cooked and crumbled bacon, diced ham, or smoked salmon to the vegetable mixture before pouring in the eggs.
Why this is on our healthy list.
High in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall satiety.
Rich in Vitamins and Minerals
Mushrooms provide B vitamins and selenium, while leeks offer Vitamin K and antioxidants, contributing to overall health and immunity.
Low Carbohydrate
This frittata is naturally low in carbohydrates, making it a great option for those managing blood sugar or following a low-carb diet.
Frequently asked questions
Yes, frittatas are excellent for meal prep. You can bake it completely, let it cool, then store it in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, or enjoy it cold.
