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Ingredients
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale-green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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