The baked mushroom and leek frittata, a tasty and quick-to-prepare main dish, perfect for an everyday dinner. Cut into cubes, it is also perfect to serve as an appetizer when you have guests for dinner. After sharing the recipe for the baked vegetable frittata, I also wanted to share this version with mushrooms and leeks.
Anyone who knows me knows that the youngest in the house does not particularly like mushrooms, so I made a smaller one for her, with just leeks. Both are delicious and very easy to prepare. I cooked it in the oven, but you can also cook it in a pan.
For the baked mushroom and leek frittata, I also used frozen porcini mushrooms, but you can use fresh ones, or substitute them with champignon mushrooms. Curious to find out how to make it? Then let’s head to the kitchen together, because the baked mushroom and leek frittata will be ready in a click!
If you’re interested in other frittata recipes, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 221.38 (Kcal)
- Carbohydrates 6.18 (g) of which sugars 1.89 (g)
- Proteins 14.60 (g)
- Fat 15.54 (g) of which saturated 5.78 (g)of which unsaturated 4.08 (g)
- Fibers 1.77 (g)
- Sodium 1,457.04 (mg)
Indicative values for a portion of 143 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 1 leek
- 5.3 oz porcini mushrooms (frozen)
- 1/2 cup pecorino cheese (grated)
- 1.5 tbsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Tools
- Bowl
- Pan
- Baking tray 9-inch
- Cutting board
- Knife
Steps
First, clean the mushrooms if using fresh ones. With the help of a knife or an old toothbrush, gently remove the soil from the stem. Then use a damp paper towel to remove soil residues. Remember, do not wash them under water. Mushrooms should never be washed as they are sponges and would absorb it, compromising the recipe.
Cut them into cubes and proceed to clean the leek. Remove the ends and slice it lengthwise, removing the most damaged leaves. Then, cut it into rings that are not too thin. Finally, rinse the leek under water to remove soil residues and drain it.
Heat the oil in a non-stick pan and add the sliced leek. Sauté briefly over low heat, then add the mushrooms. Season with salt and pepper and cook covered over low heat for 8 minutes, stirring occasionally. Once cooked, let cool for a few minutes.
In a separate bowl, crack the eggs. Add the grated pecorino cheese, salt, and pepper. Add the cooked mushrooms and leeks and mix well until all ingredients are well combined.
Next, dampen a 9-inch baking tray and place a sheet of parchment paper. Pour the egg mixture and bake in a preheated oven at 350°F for 30 minutes, or until the frittata is golden on top.
After the cooking time, serve the baked mushroom frittata, or cut it into cubes for a tasty appetizer.
Storage and Tips for Mushroom Frittata
The porcini mushroom frittata can be stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Mushroom Frittata
Can I use champignon mushrooms?
Yes, you can replace porcini mushrooms with other mushroom varieties of your choice.
Can gluten-free flour be used?
Yes, you can replace all-purpose flour with any flour of your choice.
