We are headed out of town today for the weekend to do some house-hunting; In just about a month we’ll be moving to North Carolina for my honey’s job. In an effort to use up some remaining fresh ingredients before we leave, I threw together this quick vegetable frittata for breakfast. Frittatas – as well as omelets, stratas, quiches, and their related baked-egg counterparts – are incredibly adaptable. I started with some lovely whisper-blue heirloom Ameraucana eggs, and added sweet onions, leeks, baby Portabello mushrooms and a sprinkling of fresh herbs and goat cheese, but really any combination of vegetables and cheese will work. I especially love this recipe for entertaining – it’s an elegant dish to serve for brunch, with minimal effort.
Mushroom and Leek Frittata
1/4 cup half-and-half
1 leek, white and light green parts, chopped
1 cup mushrooms, chopped
1/2 yellow onion, diced
2 tbs goat cheese, crumbled
2 tbs parsley, minced
1/2 tbs fresh garlic, chopped
1 tbs olive oil
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1. Preheat oven to 350º.
2. Heat a 9 or 10″ oven-safe non-stick skillet over medium heat. Add the olive oil, onion and leeks and stir to combine. Season with salt and pepper. Cook, stirring occasionally, until translucent, about five to seven minutes.
3. Add the mushrooms and garlic to the skillet and cook until softened, about five minutes.
4. Meanwhile, whisk the eggs with the half-and-half and parsley. Pour the egg mixture into the skillet and stir to combine with the vegetables. Sprinkle with the goat cheese. Let cook for 2-3 minutes until the edges begin to set.
5. Place the skillet in the oven and bake until the eggs are firm and the top is a light golden yellow, about 15-20 minutes. Remove from the oven and let cool slightly before slicing. Serve immediately.