MUSHROOM LEEK FRITTATA RECIPE
This Mushroom Leek Frittata recipe makes a delicious meal as it is filled with mushrooms, leeks, and asiago cheese.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees Fahrenheit. Place an oven-safe 9" nonstick skillet on your stovetop. Add the olive oil to the pan and turn the burner to medium-high heat.
- Meanwhile, crack the eggs into a medium bowl and beat well. Whisk in the milk, salt, pepper, and 2 ounces (half) of the grated cheese.
- Once the oil is hot, add the sliced mushrooms in a single layer. Cook, turning once, for 90 seconds per side. Add the sliced leeks and saute for 3 minutes. Add the garlic and saute for 30 seconds.
- Pour the egg mixture into the pan and turn off the burner. Carefully transfer the pan to the center rack of your oven. Bake for 15 minutes, until set.
- Remove the pan from the oven and top with the remaining 2 ounces of cheese. Run a spatula around the inside edge of the pan to loosen the frittata. Tilt the pan and use the spatula to tip the frittata out onto a flat surface. Serve garnished with scallions.
Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 6 g, Protein 21 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 301 mg, Sodium 780 mg, Sugar 1 g, UnsaturatedFat 10 g
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.
Provided by Scott G
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- 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 1/4 tsp 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!
Nutrition Facts : Calories 454 calories
MUSHROOM, LEEK, AND FONTINA FRITTATA
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Breakfast Brunch Vegetarian Quick & Easy Low Cal Lunch Leek Fontina Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
- Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
- Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
- Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
MUSHROOM LEEK FRITTATA
From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu.
Provided by Aunt Cookie
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
- Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
- Toss the bread cubes with the garlic butter.
- Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
- Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
- Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
- Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
- Bake in the 375 F oven until puffy and golden, about 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 392, Fat 32.3, SaturatedFat 15.5, Cholesterol 191.9, Sodium 379.7, Carbohydrate 11.7, Fiber 0.8, Sugar 2.5, Protein 14.9
More about "mushroom and leek frittata recipes"
BAKED MUSHROOM LEEK FRITTATA {GLUTEN-FREE, VEGETARIAN}
From jessicalevinson.com
4.5/5 (19)Total Time 50 minsCategory BreakfastCalories 193 per serving
- Heat olive oil in a large skillet over medium-high heat. Add leeks and sauté 3 minutes, until softened. Add mushrooms and sauté 5 to 6 minutes until softened and most of the water has evaporated. Add 1 tablespoon water to deglaze the pan.
- Stir in garlic, thyme, 1/4 tsp salt, and pepper, and cook one minute until fragrant. Remove from heat.
- In a medium bowl, whisk together eggs, evaporated skim milk, remaining 1/4 tsp salt, and pepper, to taste.
MUSHROOM, LEEK, AND FONTINA FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (293)Estimated Reading Time 3 minsServings 6Total Time 1 hr
- Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
- Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
- Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
- Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
LEEK, MUSHROOM AND CHEESE FRITTATA | FOODLAND ONTARIO
From ontario.ca
LEEK-AND-MUSHROOM GRITS FRITTATA - SOUTHERN LIVING
From southernliving.com
MUSHROOM AND LEEK FRITTATA - THE LITTLE EPICUREAN
From thelittleepicurean.com
MUSHROOM AND LEEK FRITTATA | FOODBOX
From foodbox.co.nz
FRITTATA WITH LEEKS, MUSHROOMS AND CHEESE- BORD BIA
From bordbia.ie
LEEK RICOTTA AND MUSHROOM FRITTATA | DONNA HAY
From donnahay.com.au
PALEO MUSHROOM LEEK FRITTATA - EASY RECIPES
From easyrecipes.co.za
LEEK, MUSHROOM AND RICOTTA CHEESE FRITTATA – EGG RECIPES
From womansday.com
MUSHROOM AND LEEK MINI FRITTATA - HEALTHYUMMY FOOD
From healthyummyfood.com
MUSHROOM AND LEEK FRITTATA RECIPES - EASY RECIPES
From recipegoulash.cc
LEEK-AND-MUSHROOM GRITS FRITTATA | RECIPE CART
From getrecipecart.com
LEEK, BROCCOLI AND MUSHROOM FRITTATA - RECIPES | NOAHSTRENGTH.COM
From noahstrength.com
LEEK, MUSHROOM AND CHEESE FRITTATA - UNLOCK FOOD
From unlockfood.ca
MUSHROOM & LEEK FRITTATA, MARIE COOKS
From mariecooks.com
MUSHROOM, LEEK, AND SWEET POTATO FRITTATA - THE DR. OZ SHOW
From drozshow.com
SPINACH FRITTATA WITH MUSHROOMS AND LEEKS - THE GARDENING COOK
From thegardeningcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love