2.6K
Frittata is one of my best answers ever to “what to make with what’s already in the fridge”. Although I recommend trying mushroom and leek combo frittata, you can really make it with ANYTHING YOU’D LIKE.
Some of my favorite alternative combinations include:
- Tomatoes, spinach and goat cheese.
- Lots of gruyere or comte + caramelized onions
- Chorizo, bell peppers and tomatoes
- Scallions and shiitake mushrooms
- Bell peppers, corn and oaxaca cheese
Whichever combination you choose, just make sure to:
- Cook through all your vegetables and mix-ins before adding to the egg mixture. Frittata itself cooks very fast, so mix-ins that go to the oven raw will most likely stay raw.
- Make sure to cook all the liquid away from your veggies (mushrooms and leeks in this case) before mixing them in. Additional water is not welcome here as it will lead to dry and crumbly texture.
Tips on how to make a killer frittata:
- Make sure to use full-fat dairy, substituting heavy cream with reduced fat milk will only make your frittata watery and dry. If you are totally opposed to heavy cream you can use half and half, creme fraiche or sour cream.
- For best and creamiest results use feta in brine (the one that is sold in one chunk). Pre-crumbled feta is typically dry and will not get any moister after baking.
- Most people recommend using cast iron skillet. However, if you don’t have one IT’S FINE;). Use an oven-safe non-stick or even stainless steel.
- If you only have stainless steel pan – no problem! Just remember to use my parchment paper trick. Generously brush the pan with oil, cover the bottom and the sides with a circle of parchment. Make sure it sticks to the pan well, then brush more oil on top. Now it’s ready for pouring in the frittata mixture!
- Make sure to cook all the liquid away from your veggies before adding them to the frittata mixture.
- This recipe is for a 12” pan. It will also work for a 10” pan or a 9”x13” baking pan.
- If using an 8” pan, reduce the amount of eggs to 6, heavy cream – to 3 tbsp and feta – to ⅓ cup, the rest can remain the same.
Important tips specifically for mushroom and leek frittata :
- Make sure to thoroughly rinse the leeks after slicing them. There is often soil stuck in between the leaves… I bet you don’t want to crunch on it later in the dish:).
- Don’t slice your mushrooms into paper-thin pieces. Keep them about 2-3 mm thick so they don’t dry out during the cooking process.
For more exciting brunch and breakfast recipes, check out these posts:
Ingredients
- 8 eggs
- 5 tbsp (90 ml) heavy cream, full-fat milk, or nut milk
- 1 shallot, diced
- 2 leeks, green parts, and root removed, cut in half lengthwise then sliced into ½” slices
- 6 oz mushrooms, thinly sliced
- ½ cup (70 grams) feta cheese, chopped
Instructions
- Preheat the oven to 400 F.
- Heat one tbsp oil in the pan over medium high. Add diced shallots, salt them well and saute for 2-3 min until translucent and lightly browned. Add mushrooms, a pinch of salt and cook until softened and lightly browned, this will take anywhere from 5 to 10 min. Most likely they’ll start releasing liquid, make sure to cook all the liquid away before removing them from the pan.
- Remove mushrooms and shallots from the pan, add 1 tbsp oil and leeks. Reduce heat to medium, salt the leeks and sweat them for 5-7 min, until softened and bright green.
- In the meantime, lightly beat eggs with a fork until whites and yolks are just combined. Mix in heavy cream, feta cheese, fresh ground black pepper and a generous pinch of salt and set aside. *Depending on how well seasoned your vegetables are and how salty your feta is you can add up to ¼ tsp of salt.
- Stir mushrooms+shallots and leeks (once they are cooked through) into the egg mixture.
- Heat 1 tbsp oil in the pan over medium high. Once the oil is hot, pour frittata mixture in. Wait until the edges get slightly set (turn pale yellow), about 1 min. Carefully transfer to the oven and bake 6-8 min if using a 12” pan, and 8-12 min for a 10” pan.
- The frittata is ready when it’s puffed but still slightly jiggly in the center. Serve right away with a dollop of sour cream, ricotta cheese and chopped fresh herbs (goes super-well with thinly sliced green onion).
Did You Make This Recipe?
If you tried it please tag me on Instagram @olesia.guts. , I will be so happy to see your creations!
