Frugal Foodie Friday - Mushroom and Leek Frittata with Fontina Cheese

From the kitchen of One Perfect Bite...I've been planning menus for the holidays and after testing last night, I've decided to serve this relatively inexpensive frittata for breakfast on Christmas morning. It is simple to make and absolutely delicious. Mushrooms provide most of the flavor, but the use of Fontina cheese makes the frittata really interesting and the combination is perfect for a light, but special meal. Fontina is considered one of the most versatile cheeses in the world because its mild, earthy flavor and buttery texture make it perfect for cooking or eating out of hand. If you are unable to find Fontina or need something less expensive, mild provolone or gouda would be good substitutes. The frittata can be assembled quickly and if you prepare its various elements ahead of time, the final assembly will take all of five minutes. In terms of cost and effort this is a perfect light entree for a Frugal Friday feature. I hope you'll give this recipe a try. You won't regret it. Here is how the frittata is made.

Mushroom and Leek Frittata with Fontina Cheese...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Directions:
1) Place a rack in upper third of oven; preheat to 350 degrees F. Heat 1 tablespoon oil in a 10 inch nonstick ovenproof skillet over medium heat. Add leeks and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
2) Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
3) Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Pour egg mixture over mushrooms, shaking pan to evenly distribute mixture. Cook frittata, without stirring, until its edges begin to set, about 5 minutes.
4) Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes. Yield: 6 servings.

                    

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