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Mushroom Leek Frittata
Time: 1 hrs 5 mins
Ingredients
- 1 1/2 cups bread cubes (whole wheat is nice)
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 medium garlic cloves, minced
- 1 cup leek, carefully cleaned and chopped
- 3 cups mushrooms, sliced
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- salt and pepper
- 4 ounces cream cheese, in 1/2-inch cubes
- 1 1/4 cups sharp cheddar cheese, grated
- 4 eggs
- 1 1/4 cups milk
Directions
- 1 Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
- 2 Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
- 3 Toss the bread cubes with the garlic butter.
- 4 Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
- 5 Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
- 6 Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
- 7 Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
- 8 Bake in the 375 F oven until puffy and golden, about 30 minutes.
- 9 Serve immediately.
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