0 Full-screen Mushroom and Leek Frittata October 18, 2016 Prepare Mushroom and Leek Frittata by following this step-by-step recipe. Ingredients 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 Directions Preheat oven to 400 degrees Cut up veggies, be sure to cube the potatoes fairly small so that they cook quickly Place mushrooms and potatoes into 9″ pie plate Add oil and toss to coat potatoes and mushrooms Season with salt, pepper and thyme Roast in oven for 20 ti 25 minutes Heat a pan or wok, add butter and sliced leeks. Saute until soft When all of the above are ready to go add leeks to potato and mushroom mixture In a meduim bowl add eggs, milk, mustard salt and pepper and whisk. (This can be done while everything else is cooking.) Stir in both cheeses Pour egg mixture over veggies Bake 35 – 40 minutes When 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.) close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.