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


  1. Preheat your oven to 400 degrees.
  2. 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.
  3. Sautée your mushrooms in the remaining olive oil and ghee. Season with salt, pepper, and some fresh thyme, if you’ve got it.
  4. 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.
  5. Once your mushrooms are soft (eat one to find out), bring back the leeks! Add the leeks to the pan and stir into mushrooms.
  6. 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.
  7. Cook the mixture in the pan until the edges of the eggs begin to set – probably about a minute or so.
  8. Sprinkle your grated parmesan cheese over the eggs.
  9. 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.
  10. Remove the pan from the oven and let cool for a few minutes.
  11. 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.
  12. Sprinkle the frittata with chopped parsley, slice, and enjoy!

Nutritional Info

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!


2 responses to Frrrrriiii-ttaaa-ta!

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