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Leek, Fontina and Mushroom Frittata

February 17, 2013



My love for frittatas is well documented on this blog: they are easy, inexpensive, made with just one dish. We eat frittata for dinner at least 2 times per month.  When I saw this one in the January issue of Bon Appetit, I decided to give it a go. It’s different than others because the sour cream that is whisked into the eggs makes it light and fluffy. It uses 12 full eggs, the sour cream and 3/4 cup shredded cheese. Needless to say, the end result is fairly rich. This frittata should be served with a salad or fruit that has plenty of acid, to cut through the richness of the aforementioned cheese and sour cream. My husband and I lazily just squirted it with a slice of lemon at the end. Perfect.


Leek, Fontina and Mushroom Frittata 

  • Extra virgin olive oil
  • 2 medium leeks, chopped (pale and light green parts only)
  • 8 ounces baby bella mushrooms, sliced (baby bell are the same as crimini)
  • 12 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons flat-leaf parsley, chopped (optional)
  • 3/4 cup + 1/4 cup shredded Fontina cheese
  • Salt and Pepper


  • Preheat oven to 350. Heat 1 T oil on medium heat in a 10 or 10 inch nonstick ovenproof skillet. Add leeks and saute for five minutes or until softened, stirring constantly. Add mushrooms and saute until softened and all liquid has evaporated, about 10 minutes more
  • While mushrooms are cooking, whisk eggs, sour cream and parsley (if using) in a large bowl; mix in 3/4 cup cheese. Season with salt and pepper.
  • Add remaining 1 tablespoon oil to the skillet and turn the skillet to medium-high. Pour the egg mixture over the vegetables, and use a spatula to make sure the top is level. Cook the frittata on the stovetop, without stirring, until its edges begin to set, about 5 minutes.
  • Sprinkle the remaining (1/4 cup) of cheese over the top of the frittata and transfer skillet to oven. Bake until golden and cooked all the way through. The frittata should not look wet in the center. This will take 25-30 minutes


Source:  Adapted from Bon Appetit 

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