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Bon Appétit

Mushroom, Leek, and Fontina Frittata

3.5

(293)

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Brian W Ferry

Frittatas are excellent served warm or at room temperature, which means that this meatless main is a perfect do-ahead dish.

Recipe information

  • Total Time

    1 hours

  • Yield

    6 Servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.

    Step 3

    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.

    Step 4

    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.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 300 Fat (g) 21 Saturated Fat (g) 9 Cholesterol (mg) 460 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 18 Sodium (mg) 330
Explore Bon AppétitFrittataItalianEuropeanEggMushroomVegetableFontinaCheeseLeekEasyWeeknight MealsMainNut-FreeGluten-FreeVegetarianKetoBreakfastLunchDinner
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Reviews (293)

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  • This is a great recipe! We did use fontina cheese, however, it also had a bit of dill in it. This seems like a good frittata recipe for those who are new to the dish, as you can add various legumes.

    • Anonymous

    • Marceille, France

    • 10/2/2021

  • I use the base recipe all the time. I change the ingredients depending on what I’m in the mood for. I have a large Calphalon pan that curves up on the sides and has two handles. I’ve had it forever and it turns out perfect frittata every single time. No matter what I put in there. Easy quick recipe for a dinner or breakfast or brunch. I love it.

    • Sharilyn Keller

    • Ann Arbor

    • 6/10/2021

  • delicious. I put extra grated reggiano around the edge of my cast iron pan and it turns into a nutty cheese crust

    • BF

    • 12/25/2020

  • I've made this twice so far and it's delicious! I've used a little more veg (all 4 leeks that come in a bunch) and a bit of spinach. It's a great blueprint recipe that works well with variation, like a blend of gruyere and swiss cheese. Worked great in my 12-inch cast iron skillet.

    • Easton, PA

    • 10/11/2020

  • This was a solid frittata. The leeks and mushrooms tasted excellent together, and I used sharp white cheddar instead of fontina. I will note that I bought two leeks for this recipe, and that definitely seemed like way too much. One large leek will suffice if you're using a 10 inch cast iron skillet. I think it could also use a little more heat, so next time, I'll probably add red pepper flakes.

    • San Francisco

    • 10/6/2019