Mushroom Leek Frittata
photo by Jennifer Bennifer
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
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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.
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I would say this is like a savory bread pudding, myself. I used day-old French bread, fresh parsley instead of dill, and swiss instead of cheddar just because that's what I had. I also halved the recipe and cooked it in a loaf pan since I was only cooking for two. Worked out great. I am definitely keeping this recipe and might play some more with different fillings. I bet spinach will be good, and I like the idea from another reviewer of adding sausage.
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RECIPE SUBMITTED BY
I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.
When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.