Wild Mushroom and Leek Frittata
You can make this delicious frittata in mere minutes.
Prep time: 12 minutes
Cook time: 20 minutes
Serves: 4 to 6
2 organic leeks
2 tbsp EV olive oil
10 crimini mushrooms, sliced
1 cup shitake mushrooms, stems removed and chopped
1 cup oyster mushrooms, chopped
3 cloves garlic, minced
12 large organic eggs
1 tsp fresh thyme, chopped
zest of 1 lemon
1/2 tsp nutmeg
salt and cracked pepper to taste
1/2 cup Caerphilly goat cheddar, grated
Preheat oven to 400 degrees F. Trim leeks, cut down the center and slice into 1/2-inch pieces. Place in colander and rinse under cold water to remove the dirt. Blot with paper towel to dry. Heat olive oil in a 10-inch sauté pan with an oven-safe handle, over medium heat. Add mushrooms, leeks and garlic. Sauté for 5 minutes or until tender. Beat eggs in a bowl, stir in thyme, lemon zest, nutmeg, salt and pepper. Pour over mushrooms and leeks. With a spatula, pull cooked eggs toward the center of the pan as they begin to firm up. When eggs are set but not cooked on top, place in oven for 6 to 8 minutes or until the frittata is golden brown. Sprinkle with cheese during the last 1 to 2 minutes of baking.
