Wild Mushroom and Leek Frittata

Easy and nutritious Baked Mushroom Leek Frittata.

While it makes a great.

• 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.