bon appetit

What's This?
Serving size 6
Prep Time
Total Time

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


2 Tbsp olive oil, divided2 medium leek, whites and pale green parts only, chopped8 oz crimini (baby bella) mushroom, thinly sliced12 large eggs½ cup crème fraîche or sour cream2 Tbsp coarsely chopped flat-leaf parsley¾ cup shredded Fontina cheese, divided kosher salt and freshly ground pepper


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

Recipe Credit: The Bon Appetit Test Kitchen

Image Credit: Brian W. Ferry

Tags: Brunch, Mushroom, Vegetable, Egg, Baking

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