This Frittata’s got me singin’.
Because it’s just about the easiest, prettiest breakfast there ever was.
It’s savory, fluffy, and mushroom-y and you’re going to want it in your kitchen, ASAP.
Here’s how to do it:
- 10 eggs
- 1/3 cup cream
- 2 medium leeks
- 8 oz sliced mushrooms
- 2/3 cup freshly grated parmesan
- salt & pepper
- Sliced tomatoes and arugula, for garnish.
Preheat oven to 350 degrees. Chop & sautee the leeks, for about 5 minutes. Add the mushrooms, and cook about 8 more minutes, or until water is completely evaporated.
In a bowl, beat eggs with salt, pepper, and cream. Slowly add the parmesan, mix until thoroughly incorporated.
Pour egg mixture into the pan with the leeks & mushrooms. Cook on medium-high heat for about 5 minutes, until the edges start to set. Bake until golden brown, about 20 minutes.
Serve immediately, with fresh sliced tomatoes and arugula on top.