Leek and mushroom frittata
Up your Sunday brunch game with this seasonal egg dish.
Sunday brunch is about to get a whole lot tastier with this scrumptious seasonal frittata. Packed with fresh leeks and baby portobello mushrooms, this recipe is as easy as it is tasty!
- 1/4 stick of butter
- 2 leeks
- 16 ounces baby portobello mushrooms
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- Cracked black pepper
- 1/4 cup shredded cheese (blend)
Trim the ends of the leeks and remove a few of the outer layers. Slice them lengthwise and transfer them to a bowl. Cover them with water and add the vinegar. Let soak for 15 minutes, moving around the cut side of the leeks to expand the layers and remove any dirt. Then rinse them thoroughly and chop them.
Rinse, dry and slice the baby mushrooms.
Melt the butter in a large oven-safe skillet.
Over medium heat, saute the leeks for about three minutes. Add in the mushrooms and cook for another five minutes.
While the veggies are cooking, whisk together the eggs and milk. Mix in the salt and some pepper.
Add egg mixture to skillet, and cook until the eggs begin to set on the outside of the skillet.
Top with cheese and transfer to a preheated oven at 350 degrees F. Bake for 15 minutes or until eggs are fully set.
Serve with chopped parsley.