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Bookmark Recipe

Frittata with Leeks, Mushroom and Cheese

This Frittata is perfect any time of the day- brunch, lunch or dinner!

4 people
45 min

Ingredients

    • 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

Main

    • 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

Method

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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.

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Method

Copy Text

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.

Serving Suggestions

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

Frittata with Leeks, Mushrooms and Cheese