Seasonal Frittata | PCC Natural Markets

Seasonal Frittata

Serves: 4 to 6

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.



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 cast-iron skillet or other ovenproof skillet. Add leeks and sauté until they begin to soften, 5 to 8 minutes. Add mushrooms; continue to sauté until mushrooms have released their fluid and are soft, another 5 to 8 minutes.

Pour egg mixture over sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 to 4 minutes. Sprinkle feta over the top of eggs, pushing cheese into 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

More about: eggs, feta, leeks, mushrooms


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