Mushroom Leek Frittata
Elevate your brunch game with this rich and flavorful Mushroom Leek Frittata, a dish that combines creamy eggs, savory vegetables, and a hint of Parmesan in every bite. This oven-baked frittata features tender leeks, earthy cremini mushrooms, and aromatic garlic, all sautéed to perfection before being enveloped in a velvety egg mixture enhanced with heavy cream. Baked until golden and garnished with fresh parsley, this gluten-free frittata is as easy to prepare as it is impressive to serve. Perfect for weekend breakfasts, meal prep, or a light dinner, this versatile recipe is ready in under 40 minutes and serves four. Your cast iron skillet is the secret to achieving a beautifully set, golden-topped frittata that pairs wonderfully with a crisp side salad or crusty bread. Keywords: Mushroom Leek Frittata, easy frittata recipe, brunch ideas, cast iron recipes, gluten-free frittata.
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Recipe Information
Ingredients
- 8 eggs
- 0.25 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cups leeks (white and light green parts only, thinly sliced)
- 2 cups cremini mushrooms (sliced)
- 2 cloves garlic (minced)
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in an oven-safe skillet (such as cast iron) over medium heat.
Add the sliced leeks to the skillet and sauté for 3-4 minutes, or until they start to soften.
Stir in the mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and become tender.
Add the minced garlic and sauté for 30 seconds, just until fragrant. Remove from heat.
Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet. Gently shake the pan to distribute the mixture evenly.
Sprinkle the Parmesan cheese over the top of the egg mixture.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden on top.
Remove the frittata from the oven and allow it to cool slightly for 3-5 minutes.
Garnish with freshly chopped parsley if desired, slice into wedges, and serve warm.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1627 mg | 542% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 22.9 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1071 mg | 82% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
