From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu.
- 1 1⁄2 cups bread cubes (whole wheat is nice)
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 medium garlic cloves, minced
- 1 cup leek, carefully cleaned and chopped
- 3 cups mushrooms, sliced
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- salt and pepper
- 4 ounces cream cheese, in 1/2-inch cubes
- 1 1⁄4 cups sharp cheddar cheese, grated
- 4 eggs
- 1 1⁄4 cups milk
- Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
- Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
- Toss the bread cubes with the garlic butter.
- Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
- Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
- Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
- Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
- Bake in the 375 F oven until puffy and golden, about 30 minutes.
- Serve immediately.
The best frittata I've ever had. Perfect for brunch with friends or family.
Definitely not what I would call a frittata, but it was very tasty just the same. I even enjoyed it reheated. The only thing I did different was regular cheddar and added more leeks (just to use them up). Will definitely make this again.
ABSOLUTELY FABULOUS!!! Thank you so much for posting. I have made this before and am making it againg tonight. It's cooking right now and smells so good. If I could give this 1000 stars I would. I will continue cooking this forever. It's one of my new favorites. This recipe takes a while to prepare, but it is well worth it. Tonight we are trying this with some scrambled deer sausage in it. We also put a few more bread cubes, (tonight we used some left over beer bread #73440) and since we increased a few things we also increased the eggs and a little extra of everything else too, so it still has the strong flavors. We make a double batch of this. We love this recipe so much. It is Delicious. I will repost how it turns out with the meat in it. Update: It is good with the sausage in it. It did still take away from the other flavors as i thought it would. I prefer it the original way, my husband likes it better when there is meat in it.