Mushroom, Leek and Gouda Frittata

Frittatas are wonderful as a weeknight dinner or for weekend brunch.  Mushrooms and leeks add savory flavor with a hint of sweetness.  I like Gouda, but Fontina, and Swiss can be used interchangeably.  Mescalin green salad and fresh fruit complete the meal.


  • 3T The Furies EVOO
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 oz baby bella mushrooms, thickly sliced
  • 12 eggs
  • 1/2 cup sour cream 
  • 2T parsley, chopped
  • 3/4 cup Gouda cheese, shredded
  • salt and pepper to taste


  • Preheat oven to 350
  • Heat 2T EVOO in cast iron or ovenproof skillet.  Add leeks and mushrooms, season with salt and pepper and cook for 5 minutes, stirring frequently until all liquid has evaporated. Remove from heat.
  • Whisk together eggs, sour cream, 1/2 cup cheese and parsley.  
  • Return the mushrooms and leeks to medium-high heat and add 1T EVOO.  Pour the egg mix over the vegetables.  Let the fritatta cook over medium heat without stirring for roughly 3-5 minutes until the eggs start to firm around the edges of the pan.
  • Remove from heat and add the remaining 1/4 cup of cheese to evenly over top.  Bake approximately 20 minutes until lightly browned and set in the center. Let rest 5 minutes before serving.





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