Mushroom, Leek, and Fontina Frittata

Ingredients for Mushroom, Leek, and Fontina Frittata

• 2 tablespoons olive oil, divided

• 2 medium leeks, whites and pale-green parts only, chopped

• 230g crimini (baby bella) mushrooms, thinly sliced

• 12 large eggs

• 120ml crème fraîche or soured cream

• 2 tablespoons coarsely chopped flat-leaf parsley

• 3/4 cup shredded Fontina cheese, divided

• Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 177°C. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 60g cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

Sprinkle remaining 30g cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and centre is set, 25-30 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.