• Pipka

Sunday's Frit-TAH-DAH!

Updated: Jun 5, 2020

Oh my gosh! This Mushroom Leek Frittata is light on the inside, crispy on top and delicious all the way through. You won't have any leftovers! And here's the fun part: you can grow your own mushrooms right in your kitchen! Wouldn't that be fun! Mushrooms give the frittata a meaty flavor but you can also add crumbled bacon or sausage to the frittata if you wish. This is an anything-goes recipe!

You can easily double the recipe just be sure to put it in a larger pan. An 8 x 8 inch Pyrex baking dish works best for this recipe but if you double it to serve at a special occasion, you need a 9 x 13 inch pretty baking dish and the ruffled dish from Pioneer Woman makes me happy. If by chance you DO have leftovers, just cut them in portion sizes, seal in tin foil and reheat in a toaster oven or a regular oven. It will taste as good as the day you baked it.

The recipe is quite easy and, as I said, you can substitute or add whatever you have in your kitchen (rat

her than have to go out to the store). Sauted asparagus, sweet potato or carrots, bacon or ham and different cheeses, such as Gruyere or havarti, are all good ways to change up. This recipe is a great way to use up what you have in the fridge.

Sprinkle lots of cheese over the top of frittata before baking for a golden crispy topping. Here's the recipe, TAH - DAH! I think I'll go make this again, right now! YUM!

Sunday's Leek and Mushroom Frittata

Preheat oven to 375. Butter a 9 x 9 inch Pyrex pan.

2 slices whole wheat bread, toasted and cut into cubes.

3 Tablespoons butter

3 Tablespoons olive oil

2 large cloves garlic, minced

1 cup chopped leaks (white part only)

3 cups sliced mushrooms (grow your own)

2 ounces cream cheese cut into small cubes

2 ounces brie cheese cut into small cubes

1 Tablespoon fresh thyme

4 eggs

1 1/4 cup milk

1 1/4 cup grated cheese plus more for the top

Saute the garlic in the 2 Tablespoons butter and 2 Tablespoons olive oil until golden. Add the toasted bread cubes and toss. Set aside.

Saute the leeks, mushrooms, thyme, salt and pepper and stir until leeks and mushrooms are tender.

Layer the ingredients in this order:, bread cubes, cheese, vegetables and then the grated cheese.

Whisk the eggs and milk together and our over the ingredients in the pan. Top with more grated cheese to cover the entire surface.

Bake 30 minutes. The top should be golden and puffy. Serve immediately. Plate it with a slice of ham and a crispy tossed salad on the side for a complete meal. Enjoy!

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