Leek Mushroom and Cheddar Frittata

Leek Mushroom and Cheddar Frittata

Author Tempie


  • 1 tbsp ghee or olive oil
  • 2 small/medium leeks , thinly sliced (I used a package of Trader Joe's trimmed fresh leeks)
  • 1 (8 oz.) package of crimini mushrooms (baby bella), thinly sliced
  • 9 large eggs
  • 2 tbsp heavy cream or half and half
  • 1 cup cheddar cheese (I used medium cheddar), divided
  • 1/2 tsp garlic powder
  • 3/4 tsp fine sea salt or to taste
  • black pepper to taste
  • fresh chives to garnish (optional)


  • Place one of the oven racks in the upper third of your oven. Preheat it to 350°F.
  • In a 10-inch nonstick skillet, heat the oil over medium heat. Add the sliced leeks, let cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms to the skillet, let cook, stirring occasionally, until softened and liquid has evaporated, about 8-10 minutes.
  • While the vegetables cook, whisk the eggs, heavy cream (or half and half), salt and pepper in a large bowl. Mix in 1/2 cup of the cheese.
  • Pour the eggs over the mushroom mixture, shaking the pan, if necessary to distribute evenly. Let cook, without stirring, until the edges have started to set, about 5 minutes. Top with the rest of the cheese, place into the oven. Bake until center has just set, about 20-25 minutes.