Leek and Mushroom Frittata with Crème Fraiche and Comté
Ingredients:
2 tablespoons olive oil, divided
2 leeks, chopped and blanched
8 ounces cremini mushrooms, thinly sliced and sautéed
12 large eggs
1/2 cup sour cream or crème fraîche
2 tablespoons parsley, chopped
3/4 cup shredded Comté cheese
salt
pepper
Instructions:
Preheat the oven to 350°F. In a 10-inch nonstick ovenproof skillet, heat 1 tablespoon of oil over medium heat. Add leeks. Cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, about 8 to 10 minutes.
In a large bowl, whisk eggs, sour cream and parsley together. Mix in 1/2 cup cheese. Season with salt and pepper.
Increase heat to medium high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute the mixture. Cook without stirring until the edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25 to 30 minutes.
