wild mushroom leek frittata with truffles and gruyere
This wild mushroom leek frittata is filled with shavings of earthy truffles and a handful of nutty gruyere. It’s an elevated twist on a simple egg dish.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
10 large eggs
1/4 cup plus 2 tbsp heavy cream (can substitute whole milk)
freshly ground black pepper
1/2 cup grated Gruyere
3 tbsp butter, divided
2 tbsp olive oil
10 oz mixed wild mushrooms, sliced
1 leek, well rinsed, white and pale green parts only, thinly sliced into half moons
1/2 oz fresh black truffle, very thinly sliced
fresh parsley, for garnish
Preheat oven to 400°F.
Lightly beat eggs in a large bowl with heavy cream, salt and freshly ground black pepper until just mixed. Stir in cheese and set aside.
Melt 1 tbsp butter with 1 tbsp olive oil in a medium (10-inch) nonstick, ovenproof skillet over medium high heat. Add half of mushrooms and cook undisturbed until browned on one side, 3- 4 minutes. Season with salt and pepper, toss, and cook another 5 minutes until browned and crispy, stirring occasionally. Transfer mushrooms to a bowl and repeat process with remaining mushrooms.
Melt 1 tbsp butter to the empty saute pan over medium low heat then add leeks. Cook, stirring occasionally, until leeks are soft, about 5 minutes. Stir in mushrooms and reduce heat to low.
Scatter truffle shavings over the mushroom mixture, then pour eggs over top. Gently shake the skillet so the eggs run to the bottom. Cook until the edges are set, about 2 minutes.
Bake the frittata for 10- 12 minutes, until the center is just set but the frittata still has a slight jiggle to it. Remove from the oven and let cool slightly. Run a knife around the edge of the pan to loosen the frittata, then carefully invert it onto a large plate. Garnish with fresh parsley, cut into wedges and serve.
Frittata can be enjoyed hot, warm or at room temperature. It will keep, covered in the refrigerator, for up to 4 days.