Monday, February 25, 2013

Meatless Monday: Mushroom, Leek, and Fontina Frittata

  I saw a recipe in the February issue of Bon Appetit for a frittata.  I like eggs.  I like breakfast for dinner.  Eggs are cheap.  So I gave it a try.
I haven't made a frittata for quite a while.  It is certainly an easy meal to pull together.  Serve hot or room temperature which means you can do ahead.  Leftovers are great for breakfast, lunch or dinner. 

This frittata features leeks, mushrooms and Fontina cheese.

Leeks have sand and grit in those tight layers so be sure to clean them.  Just slice and then separate the layers of leeks in cold water.  The sand will settle to the bottom and you'll have clean leeks.  Dry in a towel. 

In an oven proof, nonstick skillet, saute the leeks and mushrooms in a bit of olive oil until all liquid has evaporated.

Add the egg mixture which includes shredded Fontina and crème fraîche to the vegetables and cook on medium high heat for 5 minutes.  Top with remaining cheese and bake in 350 degree oven for 30 minutes or until set and puffed.

While the frittata is baking, you can make a salad or go about your business.  While a recipe is nice, no reason not to use ingredients you have on hand or find delicious.

Here is the recipe which serves 6.  

2 tablespoons olive oil, divided
2 medium leeks, whites and pale green part only, chopped
8 oz crimini mushrooms thinly sliced (baby bella)
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-lear parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt and freshly ground pepper

Place a rack in upper third of oven; preheat to 350 degrees F.  Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat.  Add leeks; cook, stirring often until softened, about 5 minutes.  Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese.  Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet.  Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture.  Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven.  Bake frittata until golden brown and center is set, 25-30 minutes.  

Calories 300  Fat 21g  Fiber 1g

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