Frittata with Leeks, Mushroom and Cheese


  • 8 large eggs
  • 1 tablesp. olive oil
  • Knob of butter
  • 2 medium leeks, cleaned and finely sliced
  • 300g brown cap mushrooms, thinly sliced
  • 150g crème fraîche or sour cream
  • Handful flat-leaf parsley, roughly chopped
  • 75g Farmhouse cheddar, grated
  • Salt and freshly ground pepper


Melt butter with oil in a non-stick, 25cm frying pan over medium-low heat. Add the leeks and cook for five minutes until soft but not browned. Add the mushrooms and cook for another 4-5 minutes until mushrooms have softened.


Meanwhile, whisk the eggs, crème fraiche and parsley in a large bowl, mix in half the cheese. Season with salt and pepper.


Add the leeks and mushrooms to the egg mixture and stir. Wipe out the pan and add a little more oil and butter and return to a low heat. Add the egg mixture to the pan.


Cook for about 10 minutes until nearly set. Sprinkle over the remaining cheese and place under a medium grill, and cook for about another 10 minutes until the top is set and golden.


Allow the frittata to cool for a couple of minutes then slide the out of the pan onto a board.

Frittata with Leeks, Mushrooms and Cheese

Serving Suggestions

Slice into wedges and serve with a green salad and crusty bread.