Print
Meaty mushrooms and sweet leeks are a classic combination that pair beautifully in this easy and nutritious frittata that’s perfect for a weeknight dinner or your next weekend brunch. Get the gluten-free and vegetarian recipe @jlevinsonrd.

Baked Mushroom Leek Frittata

Meaty mushrooms and sweet leeks are a classic combination that pair beautifully in this easy and nutritious frittata that’s perfect for a weeknight dinner or your next weekend brunch.
Course Breakfast, Brunch, Dinner
Cuisine Gluten-Free, Vegetarian
Keyword brunch, frittata, gluten-free, mushroom
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 193 kcal
Author Jessica Levinson

Ingredients

  • Cooking spray
  • 2 teaspoons olive oil
  • 1 medium leek, white and light green parts only, cut in half lengthwise and thinly sliced
  • 8 oz sliced mushrooms (any type; for this recipe I used a mix of shitake and baby bella)
  • 1 tablespoon water
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1/2 teaspoon Kosher salt, divided
  • Freshly ground pepper, to taste
  • 6 large eggs
  • 1 cup evaporated skim milk
  • 1 cup shredded Parmesan cheese,divided (~4 ounces)

Instructions

  1. Preheat oven to 375 degrees F. Spray 9-inch pie dish with cooking spray and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add leeks and sauté 3 minutes, until softened. Add mushrooms and sauté 5 to 6 minutes until softened and most of the water has evaporated. Add 1 tablespoon water to deglaze the pan.
  3. Stir in garlic, thyme, 1/4 tsp salt, and pepper, and cook one minute until fragrant. Remove from heat.

  4. In a medium bowl, whisk together eggs, evaporated skim milk, remaining 1/4 tsp salt, and pepper, to taste.

  5. Sprinkle 3/4 cup of cheese in bottom of pie dish and top with mushroom leek mixture. Pour egg mixture on top and sprinkle with remaining ¼ cup cheese.
  6. Bake frittata for 30 minutes until top is puffed and golden brown.

Recipe Notes

Note: I have made this recipe without the evaporated milk as well and it's just as delicious!