Do you ever find yourself with a variety of vegetables on hand, but no idea what to make with them? Frittatas are one of my go-to dishes for just that! They are extremely versatile and can be eaten for breakfast, lunch or dinner.
Frittatas are an Italian egg dish that resemble a baked omelette or crustless quiche. They only take a few minutes to assemble and cook which is a major plus, but what I love most about frittatas is that you can use any combination of vegetables you want! Have some leftover vegetables from last night’s dinner? Throw them in! You can customize the combination of ingredients based on your preferences, but we loved this mixture of mushrooms, leeks and fontina cheese.
Frittatas make a great alternative to other egg-based casseroles. They are packed with phytonutrients from the vegetables and are an excellent source of high-quality protein. Frittatas make a perfect spring meal paired with a green salad or some nice crusty bread.
- 1 Tablespoon olive oil
- 2 medium leeks, white and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- ½ cup plain Greek yogurt
- ¾ cup shredded Fontina cheese, divided
- Freshly ground black pepper
- 2 Tablespoons flat-leaf parsley, coarsely chopped
- Preheat oven to 350°. Heat 1 tablespoon olive oil in a 12-inch nonstick ovenproof skillet or cast-iron skillet over medium heat.
- Add the leeks and cook until softened, about 5 minutes.
- Add the mushrooms and cook until tender and all of the liquid has evaporated, about 10-12 minutes.
- Meanwhile, whisk eggs and Greek yogurt in a large bowl. Add in ½ cup cheese and stir until combined. Season with salt and pepper.
- Pour the egg mixture over the mushrooms and leeks, shaking the pan to evenly distribute mixture.
- Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
- Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to the oven.
- Bake frittata until golden brown and center is set, about 25-30 minutes.
- Remove from oven, top with fresh parsley, slice and serve.
*To check if the frittata is set, pierce the middle of the frittata with a knife and if the eggs run, cook longer.