Wild Mushroom and Leek Frittata
Serves 4 to 6
You thought that it took an entire day to make a gourmet recipe? Not the case! You can make this delicious frittata in mere minutes.
- 2 organic leeks
- 2 tablespoons Wild Oats Organic Extra Virgin Olive Oil
- 10 crimini mushrooms, sliced
- 1 cup shiitake mushrooms, stems removed and chopped
- 1 cup oyster mushrooms, chopped
- 3 cloves garlic, minced
- 12 Wild Oats Large Eggs
- 1 teaspoon fresh thyme, chopped
- Zest of 1 lemon
- 1/2 teaspoon nutmeg
- Salt and cracked black pepper to taste
- 1/2 cup Spanish Mahon cheese, grated
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.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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