Name: Leek, Mushroom & Goat Cheese Frittata
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 18 eggs; 3 cloves garlic; 1 ½ (113 g) logs goat cheese; 1 ½ small bunches Italian (flat-leaf) parsley; 3 leeks; 0.681 kg white mushrooms; black pepper; butter, unsalted; salt

Leek, Mushroom & Goat Cheese FrittataLeek, Mushroom & Goat Cheese Frittata — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

18 eggs

3 cloves garlic

1 ½ (113 g) logs goat cheese

1 ½ small bunches Italian (flat-leaf) parsley

3 leeks

0.681 kg white mushrooms

black pepper

butter, unsalted

salt

Instructions

Wash and thinly slice leeks.

Heat a skillet over medium heat.

Preheat oven to broil setting and position rack about 15 cm from the top.

Melt butter in skillet. Add leeks and season with salt pepper. Cook, stirring occasionally, until softened, 4-5 minutes.

Wash and slice mushrooms. Peel and mince garlic.

Add mushrooms and garlic to skillet and cook, stirring frequently, until softened, 4-5 minutes.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.

In a medium bowl, whisk together eggs, water, ¾ of the parsley (save the rest for garnishing), salt, and pepper.

Crumble goat cheese and stir about ½ into egg mixture (save the rest for sprinkling overtop).

Spread out leeks and mushrooms evenly in the skillet. Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.

Sprinkle with remaining goat cheese. Place skillet in the oven until the top is set and lightly browned, 2-3 minutes.

To serve, cut frittata into wedges, place on a plate, and garnish with remaining parsley. Enjoy!

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