Frittatas can be as fancy or simple as you would like them to be. They are one of my favorite ways to clean out my fridge of leftover vegetables and meats. I make a different kind of frittata every week because they are so easy and perfect for meal prep. My mushroom and leek frittata is always a huge hit whenever I make brunch for my friends, and it is going to be a hit at your table.
4
Fat: 17.1 g
Carbs: 20.7 g
Net carbs: 18 g
Protein: 18.2 g
Fiber: 2.7 g
2 leeks
3 slices no-sugar-added bacon
1 shallot, diced
5 oz (142 g) shiitake mushrooms, sliced
2 cloves garlic, finely minced
¼ tsp sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
6 eggs
2 tbsp (30 ml) heavy cream
2 tbsp (6 g) freshly chopped chives
Preheat the oven to 400°F (200°C, or gas mark 6).
Prepare the leeks by cutting off the dark green ends; discard them or save them for broth. Thinly slice the leeks into rings and discard the root ends. Submerge the leeks in a bowl of cold water and rub gently to remove any dirt. Transfer the leeks to a plate lined with paper towels and set it aside.
Heat a 10-inch (25-cm) cast-iron skillet over medium-high heat and cook the bacon until it’s crispy, about 3 to 5 minutes. Remove the bacon from the pan and set it aside.
Add the leeks, shallot, mushrooms and garlic to the pan with the leftover bacon grease. Sauté the vegetables over medium heat until the leeks are tender, about 7 to 10 minutes, and season with ¼ teaspoon of salt and ¼ teaspoon of pepper.
Whisk the eggs and heavy cream together until they are well combined. Season with a pinch of salt and pepper. Pour the egg mixture over the cooked vegetables. Break up the bacon slices into small pieces and scatter them on top of the egg mixture. Scatter the chives on top.
Cook the mixture over medium heat until the edges are set but the center is still runny and loose, about 3 to 5 minutes. Transfer the pan to the oven and bake for 8 to 10 minutes, until the frittata is set.
Let the frittata cool for a few minutes before serving. Leftovers will last in the fridge for up to 3 days.