Serves: 4 to 6
The beauty of this recipe lies in its versatility. We use leeks and mushrooms here, but make it your own with different seasonal vegetable combinations throughout the year, such as sautéed asparagus, fresh herbs, bell peppers or green beans, as well as your favorite meats, meat alternatives and spices.
- 8 large eggs Add to list
- 1/2 cup milk Add to list
- Salt and freshly ground pepper Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 2 medium leeks, white parts and a little of the light green part, halved and sliced thinly Add to list
- 1/2 pound shiitake or crimini mushrooms, stems removed, and sliced into 1/4-inch slices Add to list
- 1/4 pound feta cheese, crumbled Add to list
Preheat oven to 350° F.
Crack eggs into a large mixing bowl. Add milk, salt and pepper and whisk until thoroughly combined.
Heat olive oil over medium heat in a medium-sized cast-iron skillet or other ovenproof skillet. Add leeks and sauté until they begin to soften, about 5 to 8 minutes. Add mushrooms. Continue to sauté until mushrooms have released their fluid and are soft, about another 5 to 8 minutes.
Pour egg mixture over the sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 or 4 minutes. Sprinkle feta over the top of the eggs, pushing the cheese into the egg mixture so it is submerged.
Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.
Source: Adapted from former PCC staff member Rita Condon’s recipe for Shiitake Mushroom Frittata
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