Skip links

Main navigation

Mushroom and Leek Frittata

October 18, 2016

Mushroom and Leek Frittata 0 0 5 0

Prepare Mushroom and Leek Frittata by following this step-by-step recipe.

Add to favorites:


9 oz white mushrooms, sliced

1/2 lb of new potatoes, cubed

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp olive oil

2 leeks, sliced

1 tsp butter

8 large eggs

1/2 cup milk (or non dairy milk e.g. almond)

1tsp dijion mustard

3/4 cup cheddar cheese, grated

1/2 cup parmesan cheese


1Preheat oven to 400 degrees

2Cut up veggies, be sure to cube the potatoes fairly small so that they cook quickly

3Place mushrooms and potatoes into 9″ pie plate

4Add oil and toss to coat potatoes and mushrooms

5Season with salt, pepper and thyme

6Roast in oven for 20 ti 25 minutes

7Heat a pan or wok, add butter and sliced leeks. Saute until soft

8When all of the above are ready to go add leeks to potato and mushroom mixture

9In a meduim bowl add eggs, milk, mustard salt and pepper and whisk. (This can be done while everything else is cooking.)

10Stir in both cheeses

11Pour egg mixture over veggies

12Bake 35 – 40 minutes

13When ready your frittata will be slightly golden and will puff up a little in the middle. (You can check for done-ness by inserting a knife in the middle. If it comes out clean breakfast is served.)


0 Reviews