Mushroom, Leek, and Fontina Frittata

Name: Mushroom, Leek, and Fontina Frittata
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters crème fraîche or sour cream; 227 grams crimini (baby bella) mushrooms, thinly sliced; 12 larges eggs; 2 Tbsps coarsely chopped flat-leaf parsley; 177 milliliters shredded Fontina cheese, divided; 6 servings Kosher salt, freshly ground pepper; 2 mediums leeks, whites and pale-green parts only, chopped; 2 Tbsps olive oil, divided

Mushroom, Leek, and Fontina Frittatan is a gluten free, primal, vegetarian, and דל פחמימות, main course. This recipe serves 6. One serving contains 295 calories, 17g of protein, and 22g of fat. From preparation to the plate, this recipe takes about 1 hour. If you have olive oil, flat-leaf parsley, fontina cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Place a rack in upper third of oven; preheatto 350°F.

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Oven

Heat 1 tablespoon oil in a 10" nonstickovenproof skillet over medium heat.

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Cooking Oil

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Frying Pan

Addleeks; cook, stirring often, until softened,about 5 minutes.

Add mushrooms and cook,stirring often, until softened and all liquidhas evaporated, 8-10 minutes.

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Mushrooms

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

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Salt And Pepper

Creme Fraiche

Parsley

Egg

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Whisk

Bowl

Increase the heat to medium-highand add remaining 1 tablespoon oil to the skillet.

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Cooking Oil

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Frying Pan

Pour the egg mixture over the mushrooms,shaking the pan to evenly distribute mixture.Cook the frittata, without stirring, until itsedges begin to set, about 5 minutes.

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Mushrooms

Egg

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Frying Pan

Sprinkle remaining 1/4 cup cheese overeggs and transfer skillet to oven.

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Cheese