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Mushroom Leek Frittata

Mushroom Leek Frittata: A Comforting Low-Carb Delight

A comforting low-carb delight made with mushrooms, leeks, and Comté cheese for a delicious breakfast or brunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 2 minutes
Total Time 42 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 6 large Eggs Use large eggs for best results.
  • 8 ounces Mushrooms Any variety of mushrooms (e.g., cremini, button) can be used.
  • 2 Leeks Make sure to clean properly; trim and rinse before cooking.
  • 1 cup Comté Cheese Gruyère cheese can be used in its place for a different taste.
  • 1/4 cup Cream For a Paleo version, consider omitting this ingredient.
  • 4 slices Bacon Ensure it's cooked prior to adding to the frittata for optimal flavor.
  • 2 tablespoons Butter Olive oil or ghee is a great dairy-free substitute.
  • Salt & Pepper Essential for flavor enhancement.
For Toppings
  • Additional Cheese For that extra melty goodness on top!
  • Fresh Herbs Consider using herbs like parsley or thyme.

Equipment

  • Large Non-stick Skillet
  • Mixing bowl
  • Oven
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by gathering all the ingredients for your Mushroom Leek Frittata. Preheat your oven to 350°F (180°C). Clean and trim the leeks and slice them thinly. Prep the mushrooms by slicing them into even pieces.
  2. In a large non-stick skillet, melt the butter over medium heat. Once melted, add the sliced leeks and mushrooms. Sauté for about 5-7 minutes until the leeks are soft and mushrooms are golden brown. Set aside.
  3. In a mixing bowl, crack the eggs and whisk until fully combined. Pour in the cream and add grated Comté cheese. Stir in the sautéed leeks and mushrooms along with salt and pepper.
  4. Return the skillet to medium heat and pour in the egg mixture. Cook undisturbed for about 2-3 minutes until edges set while the center is slightly runny.
  5. Carefully transfer the skillet to your preheated oven. Bake for approximately 15 minutes until the center is set and lightly golden.
  6. Remove from the oven and sprinkle more grated Comté cheese on top. Switch to broil for 1-2 minutes until golden brown, watching closely.
  7. Allow the frittata to cool for a couple of minutes, slice into wedges, and serve warm garnished with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 5gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

This frittata is packed with nutritious ingredients and is perfect for meal prep, lasting up to 3 days in the fridge. Goes well with a side salad or crusty bread.

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