Mushroom, Leek + Gruyère Frittata

This was my first ever attempt at a frittata and it was really good, if I do say so myself 😉

You can change out the mix-ins but remember to cook (or sauté) them first so they don’t water it down (such as onions, tomatoes, zucchini etc).

Print Recipe

Mushroom, Leek + Gruyère Frittata

Course

Breakfast

Prep Time

5 minutes

Cook Time

18-25 minutes

Servings

servings

Ingredients

• 1 tbsp grass-fed butter or olive oil
• 1 large leek washed + thinly sliced
• 1/2 cup sliced mushrooms I used baby bella
• 1/2 cup grated gruyère cheese
• 8 large eggs I use pasture-raised
• 1/2 cup whole milk

Course Breakfast Prep Time 5 minutes Cook Time 18-25 minutes Servings servings Ingredients 1 tbsp grass-fed butter or olive oil 1 large leek washed + thinly sliced 1/2 cup sliced mushrooms I used baby bella 1/2 cup grated gruyère cheese 8 large eggs I use pasture-raised 1/2 cup whole milk

Instructions

1. Preheat oven to 375°F.
2. Heat butter or oil in 10 inch cast iron skillet over medium heat.
3. Sauté mushroom and leek slices until soft and lightly browned. Season with salt and pepper.
4. Beat eggs and milk together in a mixing bowl. Pour over mushrooms and leeks and sprinkle cheese on top. Let cook for 8 or so minutes until the edges are set and can separate easily from the side of the pan.
5. Place in oven for 10-15 minutes. It's done when the eggs are no longer runny and the center is firm. Do not overcook-- check 5 minutes before it's supposed to be done to play it safe.
6. Slice into wedges and serve.