Tuesday, June 18, 2013

Mushroom, Leek & Fontina Frittata

Mushroom, Leek & Fontina Frittata 
Serves: 6
Mushroom, Leek & Fontina Frittata 
Who doesn’t love a frittata! It is so easy to make, so nutritious and healthy – and takes only 30 minutes to prepare and another 30 minutes to bake. Frittatas are excellent served warm or at room temperature - which means this meatless entrée is a perfect do-ahead dish. They were great for a brunch shower I hosted last month and so perfect for feeding a large group. They’re inexpensive, easy to make, go well with baked goods, maybe a simple salad, fruit and mimosas. Am I selling you on my shower menu?

Frittatas are very forgiving. Use this recipe as your launching pad to so many variations.  I used Fontina cheese this time but could have easily substituted Asiago, Pecorino Romano, Cheddar or Goat for the rather mild Fontina. A sprinkling of Parmesan on top adds an additional flavor boost.
  • 2 Tb olive oil, divided
  • 2 med leeks, while & pale green parts only, cleaned and chopped
  • 8 oz crimini (baby bella) mushrooms, cleaned and thinly sliced
  • 12 large eggs
  • Sriracha Chili Sauce – to taste (optional)
  • ½ C crème fraiche or sour cream
  • 2 Tb coarsely chopped parsley
  • ¾ C shredded Fontina cheese, divided
  • ¼ C grated Parmesan cheese
  • Kosher Salt
  • Freshly ground pepper 
Place a rack in upper third of your oven; preheat to 350 degree F. Meanwhile heat 1 Tb olive oil in a 10” nonstick ovenproof skillet over medium heat. Add cleaned, chopped leeks; cook, stirring often, until softened, about 5 minutes. Clean all mushrooms with a damp paper towel. Mushrooms should never be submerged in water.  They are extremely porous and soak up water like a sponge. Be aware that the salt releases the water from the mushrooms so never add salt until they are finished sautéing, as the additional water will steam rather than sauté them. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Season with salt and pepper.
Crimini mushrooms
Sliced and read to go with the leeks
Sauteed to perfection!

Meanwhile, whisk eggs, crème fraiche, parsley and Sriracha sauce in a large bowl; mix in ½ C Fontina cheese. Season with salt and pepper. Increase the heat to medium-high and add remaining 1 Tb olive oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set and lightly brown, about 5 minutes.
Eggs and the key ingredients
Mmmmmm.....can you smell the aromas?
Sprinkle remaining ¼ C Fontina cheese and ¼ C Parmesan cheese over eggs and transfer the skillet to the oven. Bake frittata until golden brown and center is set, 20-25 minutes.

Of course this is perfect with champagne, or mimosas, or anything with champagne. There is nothing quite like a bit of bubbly with eggs…really. But, then a fruity Zinfandel is also great if no bubbly can be found.  I would serve with an arugula salad – dressed with just a touch of wonderful olive oil and squeeze of fresh lemon juice.  We love our eggs with hot sauce – so keep that on hand as well.


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