Leek & Mushroom Frittata

This is an excellent dish to make for breakfast for a group of people, but personally I like to make it ahead of time, cut into slices and store the slices in the fridge.  Warm them up for a quick filling breakfast, or even eat them cold.  So good either way!



2 Tbsp Olive Oil

2 Leeks chopped (only the light green and white parts)

8 Ounces Crimini mushrooms chopped

12 eggs

1/2 Plain Greek Yogurt

1/2tsp – 1tsp Dried Thyme

3/4 cup shredded old cheddar (or your favourite cheese)

Salt and Pepper to taste

To Make:

Chop and rinse leeks (throw them in a bowl of cold water and move around so any dirt falls to the bottom and then lift out and place on paper towels to soak up excess water).  Wipe mushrooms clean with a damp paper towel.

Place oven rack in top third of oven and preheat to 350 degrees.  Heat 1 tbsp of olive oil in a 10 inch nonstick oven proof pan over medium heat.  Add the leeks and cook stirring often until softened.  Add mushrooms and cook stirring until softened and until all liquid has evaporated.

In the mean time, whisk eggs, yogurt and thyme in a large bowl.  Season with salt and pepper.  Add remaining olive oil to pan and pour the egg mixture over the leeks and mushrooms shaking the pan gently to even it out.

Allow to cook for about 5 minutes, until it begins to set.  Sprinkle remaining cheese over the eggs and transfer the pan to the oven.  Bake frittata until golden brown and center is set (about 25-30 min).

Don’t worry if it looks like it starts puffing out of the pan!  When you take it out of the oven it will relax right back in.   Serve warm or let cool and slice into pieces to store in the fridge.

2 thoughts on “Leek & Mushroom Frittata

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