Eating Fabulously, Christopher Stewart, Mushroom Leek and Fontina Frittata Recipe

I found myself wanting something REALLY different for dinner lately, and I seriously couldn't figure it out which was the weird part. I always want new things to eat, but this time I just couldn't put my fork and knife on what I wanted to eat. With my latest edition of Bon Appetite  magazine within reach and deliciousness on the brain, I start flipping through the pages in search of dinner.  Many recipes came into play, but the Mushroom, Leek and Fontina frittata from the Quick Recipes section caught my eye instantly! I haven't had a good frittata in a while,  and I have no problem whatsoever enjoying breakfast for dinner... or any time of day actually. 

This Mushroom, Leek and Fontina frittata is so quick, easy, and most importantly delicious. You wont be in the kitchen longer than 45 minutes and its very filling.  I accompanied it with some roasted cauliflower and I added a little extra mushrooms and cheese.... I couldn't help it, I love both! Accompany with your favorite roasted veggies, or a fresh salad and this is a quick and easy breakfast or dinner! 

Mushroom Leek and Fontina Frittata via  Bon Appetit 


  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 12 large eggs
  • 1/2 cup crème fraîche or sour cream
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 3/4 cup shredded Fontina cheese, divided
  • Kosher salt, freshly ground pepper


  • Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
  • Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
  • Increase the heat to medium-high and add remaining 1 tablespoon 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, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

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