I am the luckiest to have someone in my life like Jeremy. He is talented beyond words and I’m so grateful for his putting together this beautiful video for me. We had a lot of fun collaborating together on this, reaping the benefits of creative expression respectively. I hope you enjoy it and we hope to do more of this in the future!
There are many glorious things about a frittata recipe. The nature of the frittata is adaptable to individual taste and typically comprises of meat, cheese, and vegetable add ins. This recipe is flexible as all get out in regards to ingredients as well as time for consumption; morning, noon or night I would take a slice of this savory, fluffy pie. I have a love for enjoying breakfast foods outside of their typical time frames, making brunch one of my favorite events. Who doesn’t love copious amounts of coffee, bacon, fruits, and egg creations? All this dish needs is a side of mixed greens, fruit, and you can never go wrong with some thick cut bacon to round out a proper brunch time spread.
Frittatas are like the healthier, heartier cousin to the quiche. I enjoy omitting the crust element to make things a bit more clean eating friendly (although quiche is another delightful brunch companion that perhaps I’ll explore sometime here); protein and veggie packed, I’m all about this for breakfast. This frittata also has some serious eye appeal and alludes to the image of much more work being done in the kitchen than reality.In its simple nature, choosing quality ingredients will really make a gorgeous & impressive final product. Local eggs with bright, healthy orange yolks, good quality cream, mushrooms and organic leeks that were so tall, thick and proud that I couldn’t ignore them despite the allure of the almost half price non-organic variety. Another key point in making a frittata that gives a good rise in its oven bake time is making sure you really whisk together the eggs and cream to achieve a froth. This is your opportunity to incorporate air that will lend the texture you want to achieve with the eggs upon baking. After pulling this out of the oven and seeing the glorious, golden puff before me, I’m wondering why I don’t make frittatas more often. This is excellent served right out of the oven or at room temperature which makes it a great make ahead option. I’m also not opposed to slices cold out of the fridge, but it does fair well with a swift reheat. Bring on the eggs!
2 tablespoons olive oil
2 medium sized leeks, chopped
8 ounces baby bella mushrooms, sliced thin
½ cup sour cream
½ cup semi soft cheese mixed in, ¼ cup reserved to sprinkle on top before baking (fontina would pair well with the mushrooms, I used a mix of Parmesan and marbled jack cheese because that’s what I had on hand!)
Chopped parsley for garnish
Kosher salt & pepper to taste
1/ Preheat oven to 350 degrees Fahrenheit. Heat a 10 inch oven proof skillet with 1 tablespoon olive oil. Sautee leeks until soft, add mushrooms and cook together until moisture has evaporated, about 10 minutes.
2/ While your vegetable components are cooking, whisk together eggs, sour cream, and ½ cup cheese. Season.
3/ Add another tablespoon oil to your mushrooms and leeks and stir around before pouring over egg mixture. Shimmy the pan to distribute and allow the eggs to cook for about 5 minutes without stirring or disrupting the mixture. The edges of the frittata should begin to set.
4/ Sprinkle remaining ¼ cup cheese and parsley onto the frittata. Transfer skillet to the oven to continue to bake for 25-30 minutes. Bake until golden or when center has set.