With this mushroom and leek frittata there’s no need to go out for brunch. Enjoy a homemade, from-scratch brunch in less time than it takes to find parking!
I could eat eggs for every meal. I’m sure at one point during college I probably did cook eggs every night for a week or so. There are a hundred plus ways to prepare eggs, but baking eggs has got to be one of my favorites.
I love going out for breakfast. There are so many great brunch places in LA.- Canelé in Atwater Village, BLD in Mid-City, Alcove Cafe and Bakery in Los Feliz.
But the thing is, I just can’t roll out of bed and head out. Getting ready takes at least half an hour. I have to wash and dry my hair, put on some make-up, stand in front of my closet and complain about my clothes, and then finally get in the car.
Once out, there is the hassle of weekend traffic, looking for parking, and then waiting for a table at brunch places that don’t take reservations. Sometimes, I just don’t have time for that.
Some days, I just want a good breakfast at home. I want to eat in my pajamas with my hair still all messy and uncombed.
This mushroom and leek frittata makes me feel like I’m on vacation. Its like ordering room service at one of those fancy hotels. Place your order (meaning put the pan in the oven) and have your meal ready and waiting for you in less than 30 minutes.
The only thing that can make this better is vase of pretty fresh-cut flowers and a big cup of coffee.
Mushroom and Leek Frittata
Yield: makes 9-inch saute pan, serves 4-6 people
- 2 Tablespoons olive oil, divided
- 1 medium leek, white and light green parts only, chopped, about 1 cup
- 8 oz crimini mushrooms, thinly sliced
- 6 large eggs
- 2 Tablespoons sour cream
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup fontina cheese, shredded
- salt and pepper, to taste
- 2 teaspoons fresh thyme leaves, chopped
Place a rack in the upper third of oven. Preheat oven to 350 degrees F.
Heat 1 Tbsp oil in oven-safe pan over medium heat. Add leeks and cook until softened. Stir often. Add in mushrooms. Continue to stir and cook until mushrooms have given off most of their moisture and have begun to brown.
Mix together mozzarella and fontina cheese. Reserve a little over 1/4 cup of cheese.
Whisk together eggs along with sour cream, thyme and 3/4 cup mixed cheese. Season with salt and pepper.
Once leeks and mushrooms are done, add remaining 1 Tbsp oil to the pan. Pour in whisked egg mixture. Quickly and gently swirl leeks and mushrooms around the pan to ensure the eggs are evenly distributed. Increase heat to medium-high and cook without stirring until the edges of the frittata begin to set.
Sprinkle reserved cheese over the eggs. Bake in preheated oven for 15-20 minutes until frittata the center is set and golden brown. Garnish with more cheese and thyme as desired. Serve warm and enjoy with toast.