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Mushroom, Leek, and Fontina Frittata Recipe

Mushroom, Leek, and Fontina Frittata
Source: Epicurious

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
PREP TIME
10m
COOK TIME
1h
TOTAL TIME
1h10m
YIELD
6 servings

Instructions

  • 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.

Breakfast & Brunch

A recipe from Epicurious

https://www.flyers-on-line.com/data/recipes/8649/mushroom-leek-and-fontina-frittata.jpg

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