Wild Mushroom and Leek Frittata

Preheat oven to 400 degrees F. Trim leeks, cut down the center and slice into 1/2 inch pieces. Place in colander and rinse under cold water to remove the dirt. Blot with paper towel to dry.

Heat olive oil in a 10 inch sauté pan with an oven safe handle, over medium heat. Add mushrooms, leeks and garlic. Sauté for 5 minutes or until tender.

Beat eggs in a bowl, stir in thyme, lemon zest, nutmeg, salt and pepper. Pour over mushrooms and leeks. With a spatula, pull cooked eggs toward the center of the pan as they begin to firm up. When eggs are set but not cooked on top, place in oven for 6 to 8 minutes or until the frittata is golden brown. Sprinkle with cheese during the last 1 to 2 minutes of baking.