It’s just a word I enjoy saying, you guys. And, it’s food I enjoy eating.
I made this mushroom leek frittata the other day mostly because I was out of bacon and didn’t want to eat just eggs. Also, I had these unused, purposeless leeks and mushrooms just taking up space in the fridge. Stupid freeloading, good-for-nothing vegetables and fungi. Get a job!
Anywho, if you’ve never made a frittata before, please be advised that it is easy AF. See for yourself…
- 8 large eggs
- .25 cup, heavy cream
- 2 Tbsp, olive oil
- 1 Tbsp, ghee
- 2 medium leeks – white parts to light green parts, cleaned and roughly chopped
- 1 cup, white mushrooms – cleaned and sliced
- 1 sprig, fresh thyme
- 1 oz. parmesan cheese, grated
- salt and pepper to taste
- 2 sprigs, parsley – chopped
- Preheat your oven to 400 degrees.
- Sautée your leeks in 1 Tbsp of olive oil combined with .5 Tbsp of ghee, until soft. Season with salt and pepper. Transfer cooked leeks to a bowl and set aside for now.
- Sautée your mushrooms in the remaining olive oil and ghee. Season with salt, pepper, and some fresh thyme, if you’ve got it.
- While your veggies are cooking, combine eggs and cream in a large bowl and beat the living daylights out of the mixture with a whisk. Just get it all out. It’s okay.
- Once your mushrooms are soft (eat one to find out), bring back the leeks! Add the leeks to the pan and stir into mushrooms.
- Give the eggs and cream one last go with the whisk, then pour the mixture into the pan over your vegetables. If things look a little patchy, just give the pan a couple of quick shakes to even things out.
- Cook the mixture in the pan until the edges of the eggs begin to set – probably about a minute or so.
- Sprinkle your grated parmesan cheese over the eggs.
- Transfer the pan to the pre-heated oven and bake for 8-10 minutes, until the edges turn a golden brown. You can also check your eggs by cutting a small slice in the center of the frittata. If the eggs run, it needs more time.
- Remove the pan from the oven and let cool for a few minutes.
- Personally, I like to transfer the frittata to a plate before serving. To do so, I run a thin spatula all the way around the edges, then give the pan a couple of thumps on a chopping block. From there, I just slide it onto a plate.
- Sprinkle the frittata with chopped parsley, slice, and enjoy!
I got about 7 slices from the ingredients above. Let’s call each slice a serving.
- Calories: 186
- Fat: 15g
- Protein: 9g
- Carbohydrates: 3g
- Fiber: .5g
- Be sure to use an oven-safe pan!
- Remember to use an oven mitt, hot pad, or kitchen towel when handling the pan once out of the oven. I forgot twice! Don’t be like me!
- I didn’t season the eggs. Instead, I made sure to season the mushrooms and leeks very well.
Annnnnddddd… that’s it!
I will try to make more exciting stuff in the coming weeks. I’ve been busy elsewhere and haven’t had much time to post. Will rectify that soon. 😉
Thanks for stopping by!