Mushroom Leek Frittata

Elevate your brunch game with this rich and flavorful Mushroom Leek Frittata, a dish that combines creamy eggs, savory vegetables, and a hint of Parmesan in every bite. This oven-baked frittata features tender leeks, earthy cremini mushrooms, and aromatic garlic, all sautéed to perfection before being enveloped in a velvety egg mixture enhanced with heavy cream. Baked until golden and garnished with fresh parsley, this gluten-free frittata is as easy to prepare as it is impressive to serve. Perfect for weekend breakfasts, meal prep, or a light dinner, this versatile recipe is ready in under 40 minutes and serves four. Your cast iron skillet is the secret to achieving a beautifully set, golden-topped frittata that pairs wonderfully with a crisp side salad or crusty bread. Keywords: Mushroom Leek Frittata, easy frittata recipe, brunch ideas, cast iron recipes, gluten-free frittata.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 eggs
• 0.25 cup heavy cream
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cups leeks (white and light green parts only, thinly sliced)
• 2 cups cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 0.25 cup Parmesan cheese (grated)
• 2 tablespoons fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined. Set aside.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in an oven-safe skillet (such as cast iron) over medium heat.

Step 4

Add the sliced leeks to the skillet and sauté for 3-4 minutes, or until they start to soften.

Step 5

Stir in the mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become tender.

Step 6

Add the minced garlic and sauté for 30 seconds, just until fragrant. Remove from heat.

Step 7

Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Gently shake the pan to distribute the mixture evenly.

Step 8

Sprinkle the Parmesan cheese over the top of the egg mixture.

Step 9

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden on top.

Step 10

Remove the frittata from the oven and allow it to cool slightly for 3-5 minutes.

Step 11

Garnish with freshly chopped parsley if desired, slice into wedges, and serve warm.

Nutrition Facts

Serving size	1182 grams (1182.0g)

Amount per serving	% Daily Value*
Calories	1344

Total Fat 88.20g	113%
Saturated Fat 42.40g	212%
Polyunsaturated Fat NaNg
Cholesterol 1627mg	542%
Sodium 2754mg	120%
Total Carbohydrate 53.50g	19%
Dietary Fiber 11.60g	41%
Total Sugars 22.90g
Protein 83.10g	166%

Vitamin D 344IU	1720%
Calcium 1071mg	82%
Iron 14mg	78%
Potassium 2128mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 24.8%

Carbs: 16.0%