Quick, easy, and delicious! This Mushroom Leek Frittata combines earthy mushrooms, sweet leeks, and creamy Asiago cheese for a meal ready in just 30 minutes.
Lately, my husband and I have been on a breakfast-for-dinner kick with eggs as an easy option.
This Mushroom Leek Frittata makes a delicious meal, filled with mushrooms, leeks, and Asiago cheese. Frittatas don’t seem to get the credit they deserve—they’re quick, customizable, and perfect for breakfast, lunch, or dinner. Essentially, they’re like a quiche without the hassle of a crust and fewer calories!
Table of Contents
Reasons to Love This Frittata
- Mushroom Leek Frittata is the perfect solution for using up leftover veggies and eggs—quick, easy, and no waste!
- This Mushroom Leek Frittata recipe is a lifesaver on busy mornings—a healthy, filling breakfast that’s ready in no time.
- Mushroom Leek Frittata is a one-pan wonder—minimal cleanup means more time to relax and enjoy your meal.
Recipe Ingredients
- Crimini Mushrooms: Earthy and slightly nutty, these mushrooms add a savory depth and meaty texture to the frittata.
- Leeks: Mildly sweet and delicate, leeks bring a subtle onion flavor.
- Asiago Cheese: Asiago melts wonderfully, adding a creamy, tangy kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Mushroom Varieties: You can switch up the mushrooms in this frittata to suit your taste or what’s in season. Crimini or Baby Bellas add an earthy flavor, while button mushrooms are milder. If you’re feeling adventurous, try shiitake or portobello for a deeper, woodsy taste.
- Shallots Instead of Leeks: Try swapping out the leeks for thinly sliced shallots. They’ve got that same mild, sweet flavor with a hint of garlic.
How to Make Mushroom Leek Frittata
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place a 9″ non-stick ovenproof skillet on your stovetop. Add the olive oil to the pan and turn the burner to medium-high heat.
Step #2: Meanwhile, crack the eggs into a medium bowl and beat well. Whisk in the milk, salt, pepper, and 2 ounces (half) of the grated cheese.
Step #3: Once the oil is hot, add the sliced mushrooms in a single layer. Cook, turning once, for 90 seconds per side. Add the sliced leeks and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
Step #4: Pour the egg mixture into the pan and turn off the burner. Carefully transfer the pan to the center rack of your oven. Bake for 15 minutes, until set.
Step #5: Remove the pan from the oven and top with the remaining 2 ounces of cheese. Run a spatula around the inside edge of the pan to loosen the frittata. Tilt the pan and use the spatula to tip the frittata out onto a flat surface. Serve garnished with scallions.
Expert Tips
- Use a Silicone Spatula: A silicone spatula works best for loosening the frittata from the pan. It prevents scratching your nonstick surface and helps slide the frittata out smoothly without breaking.
- Test for Doneness: Gently shake the pan before removing the frittata from the oven. If the center still jiggles, give it another minute or two to ensure it’s fully set, avoiding a runny texture.
FAQs
Absolutely! While Asiago adds a tangy flavor, you can substitute it with Parmesan, Gruyère, fontina cheese, or even sharp Cheddar cheese for a different twist. Just choose a cheese that melts well to maintain the creamy texture.
You can add spinach, bell peppers, or tomatoes for extra flavor and nutrition. Just be sure to sauté any additional vegetables before adding them to the egg mixture.
Storage Info
To store your Leek Frittata, let it cool completely, then refrigerate in an airtight container for up to 3 days. To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months.
Reheat by thawing in the fridge overnight if frozen, then warm in a 350°F (175°C) oven for 10 minutes or microwave for 1-2 minutes until heated through.
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Mushroom Leek Frittata Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces grated asiago cheese - divided
- 2 ounces crimini - brown mushrooms, sliced
- 1 cup sliced leeks - white and pale green parts only
- 1 tbsp minced garlic
- 2 tablespoons chopped scallions
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place an oven-safe 9" non-stick skillet on your stovetop. Add the olive oil to the pan and turn the burner to medium-high heat.
- Meanwhile, crack the eggs into a medium bowl and beat well. Whisk in the milk, salt, pepper, and 2 ounces (half) of the grated cheese.
- Once the oil is hot, add the sliced mushrooms in a single layer. Cook, turning once, for 90 seconds per side. Add the sliced leeks and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
- Pour the egg mixture into the pan and turn off the burner. Carefully transfer the pan to the center rack of your oven. Bake for 15 minutes, until set.
- Remove the pan from the oven and top with the remaining 2 ounces of cheese. Run a spatula around the inside edge of the pan to loosen the frittata. Tilt the pan and use the spatula to tip the frittata out onto a flat surface. Serve garnished with scallions.
NOTES
Nutrition
The veggies cooked down perfectly and made the whole dish taste fresh.
Just letting you know that over the weekend I featured this recipe in my monthly Deliciously Healthy Low-Carb Recipes round-up. I hope a lot of my readers will click over and try the recipe! And Happy New Year!
Wow, thank you, Kaylyn!!
I love breakfast for dinner and frittatas!!
This is so fresh and pretty, and one of the few cases where healthy and comfort meet in one delicious dish, pinned!