Easy and nutritious Baked Mushroom Leek Frittata.
While it makes a great.
Ingredients
Serves: –+
- Grapeseed oil 4 Tbsp
- Leek, cut into 1/2 inch thick slices 1 Large
- Wild mushrooms,stemmed and cut into 1/4 inch-thick slices 6 Ounces
- Fresh thyme 2 Tsp
- Sea Salt ¾ Tsp
- Pinch of cayenne pepper, or to taste
- Eggs 8 Large
- Bunch chives, thinly sliced, for garnish ½ Small
Per serving
Calories: 300 kcal
Proteins: 13 g
Fats: 24 g
Carbohydrates: 8 g
Method
- Preheat oven to 425 F Heat 1 teaspoons of the oil in a large oven-safe skillet over medium low heat until shimmering. Add the leek and cook until tender, 6 to 8 minutes. Transfer the leek to a bowl and set aside.
- Add 2 tablespoons of the oil to the skillet and raise the temperature to medium-high. When the skillet is hot, add half of the mushrooms; cook, occasionally, until they are deep golden-brown, 3 to 4 minutes. If the bottom of the pan begins to get dark, add 1/4 cup water and use a flexible rubber spatula to loosen the dark bits. Add the cooked mushrooms to the reserved leeks.
- Return the skillet to the heat. Repeat the process with the remaining 2 tablespoons oil and the remaining mushrooms. Once the second batch of mushrooms is cooked, return the leek and mushroom mixture to the skillet.
- Add the thyme, salt, and cayenne pepper to the skillet and stir to combine. Remove the skillet from the heat, and the eggs, and quickly stir to combine the ingredients.
- Place the skillet in the oven on the center rack. Cook until golden brown, puffed, and set ( a toothpick inserted in the centre should come out clean), 13 to 15 minutes. Allow to cool for 5 minutes before running a flexible rubber spatula around the edges and then carefully underneath the frittata to loosen it from the bottom of the pan. Slide the frittata onto a plate, cut into wedges, and serve garnished with about 1 tablespoons of chives per wedge.
Note: The Leek frittata can be served cold. Allow it to come to room temperature before covering and chilling.
