Sunday, March 3, 2013

Double Duty Frittata

A few weeks ago, I cooked up this delicious mushroom, leek, and fontina frittata from Bon Appetit February 2013.

If you've never made a frittata, you need to start incorporating them into your weekly menu. They can be made quite healthy by choosing a low-fat cheese, or you can eliminate the cheese all together (but why would you want to do that, really?) An egg souffle filled with veggies (and meat, if you want), this dish packs a huge protein punch, and if you're trying to add in more veggies to your life (like I am), a frittata is a great way to do it.

Even better, this frittata can be served hot or room temperature. You can eat it for dinner during the week and grab a slice of leftovers for a quick breakfast. Double-duty meals? Yes, please!

Try this super savory mushroom, leek, and fontina frittata this weekend.


  • 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. 
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.
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. 
And in case you're wondering, here's the nutrition breakdown:
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

1 comment:

Lisa - respect the shoes said...

Ooh, that frittata looks delish - I've honestly never tried making one for myself, I must look into it!