MUSHROOM AND LEEK FRITTATA

MUSHROOM AND LEEK FRITTATA image

Yield 6-8 servings

Number Of Ingredients 10

1 lb. fresh mushrooms, cleaned and sliced
2 medium leeks, cleaned and thinly sliced
2 Tbls olive oil
10 large eggs
1/2 cup heavy cream
1 Tbls chopped fresh thyme
2 tsp salt
1/2 tsp black pepper
nutmeg
1 cup grated sharp cheddar or cheese of your choice

Steps:

1. Preheat oven to 350 degrees F. Butter or spray a 9X13-inch baking dish; set aside. 2. In a skillet over medium heat, using olive oil, saute mushrooms and leeks, stirring occasionally, about 8-10 minutes or until mushrooms are cooked through. Remove from heat and let cool slightly. 3. In a large bowl whisk together eggs, cream, thyme, salt, pepper and nutmeg. Stir in mushroom mixture. Pour into prepared baking dish and top evenly with cheese. 4. Bake in middle of oven until golden and set, 35-45 minutes. Cool on rack. 5. May be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving.