A frittata is an egg-based dish, kind of like a crustless quiche, that you can easily make on the stove and quickly finish in the oven. All you need is an oven-proof skillet to enjoy this simple yet hearty breakfast treat. This vegetable-based frittata gets its flavor from leeks and mushrooms and can serve up to four people, making it the perfect weekend breakfast or a great make-ahead recipe to meal prep your week.
- 6 whole egg
- 1 leek leeks, bulb and lower leaf-portion, chopped
- 1 cup mushrooms, sliced
- 2 tsp olive oil
- Preheat the oven to 375 degrees F.
- Cut the leek in half lengthwise and wash very carefully to remove all dirt. Slice very thin.
- In an ovenproof skillet, gently sweat the leeks and mushrooms in olive oil on low heat until they are soft.
- Beat the eggs in a bowl, then add to the pan. Stir the eggs frequently over medium heat, until the edges start to set up. Then, move the whole pan into the oven for 6-8 minutes, depending on the thickness of the frittata.
- Once the eggs are cooked through, let cool for 3 minutes, then carefully turn the frittata onto a plate by placing a plate upside down on top of the skillet and inverting them together, then pulling the skillet off.