When I first read through this recipe (which had no picture to back it up) I knew it would be something delicious because the ingredients were so simple and they all sounded good to me. It’s always a gamble to try making something when I have no idea what it’s supposed to look like – though, on the same token, I’ve made several recipes that look amazing and don’t measure up when I make them myself. Anyway, this Mushroom and Leek Frittata was really good – it was savory and filling without being too rich or heavy. This is by no means an “easy” weeknight recipe, but it’s also not terribly complicated. There are several particular timings and a few steps, but that’s as difficult as it gets. It’s a straightforward recipe, with simple ingredients, and tastes just as good the next day for breakfast (which was the biggest treat for me, considering my variety of on-the-go breakfasts I usually eat!)
Mushroom and Leek Frittata with Parsley and Chives
3 tbsp. extra virgin olive oil
3 leeks, white and pale green parts only, halved and sliced
12 oz. cremini mushrooms, sliced
12 oz. shiitake mushrooms, stemmed and sliced
8 oz. oyster mushrooms, sliced
3 large garlic cloves, minced
8 large eggs, beaten to blend
1/4 cup chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
Freshly ground black pepper
Heat 1 tbsp. of the oil in a well-seasoned 9-inch cast iron skillet over medium-high heat. Add the leeks and saute until tender and golden brown, about 12 minutes. Transfer the leeks to a large bowl.
Add another tablespoon of the oil to the skillet (do not wash) and heat over medium heat. Add the cremini mushrooms and saute until tender and reduced in volume, about 5 minutes. Add the shiitakes and saute until tender and reduced in volume, about 5 minutes. Mix in the oyster mushrooms and continue to saute until the mushrooms are tender. Stir in the garlic and saute until the mushrooms and garlic are fragrant and tender, about 5 minutes. Stir in 1/4 cup water and stir until the liquid has been absorbed about 3 minutes. Transfer mushrooms to the bowl with the leeks.
Preheat the oven to 450 F. Heat the remaining 1 tablespoon oil in the same skillet (do not wash) over medium-high heat. Stir the eggs, parsley, and chives into the mushroom-leek mixture. Sprinkle with pepper and pour the mixture into the hot skillet; turn off the heat and let stand for 5 minutes. Transfer the skillet to the oven and cook until the eggs are cooked through and the frittata is firm to the touch, about 5 minutes longer. Let cool in the pan, cut into wedges, and serve warm.
NOTE – You can store leftovers in an airtight container in the fridge for up to 2 days. It reheats well in the microwave – I suggest doing 1/2 power for 30 seconds at a time until it’s the desired warmth for you.