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Mushroom Leek Frittata

Mushroom Leek Frittata: A Cozy Low Carb Breakfast Delight

This Mushroom Leek Frittata is a delightful low carb breakfast that combines earthy mushrooms, sweet leeks, and Comté cheese for a delicious start to your day.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 6 whole Eggs Beat well to ensure fluffiness.
  • 1 cup Mushrooms Sautéed before use.
  • 2 cups Leeks Clean thoroughly to avoid grit.
  • 1 cup Comté Cheese Provides a nutty richness.
  • 1/4 cup Cream Optional for a paleo-friendly version.
  • 4 slices Bacon Precooked and sliced.
  • 2 tablespoons Butter Use for coating the pan.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
Optional Add-ins
  • 1 cup Spinach Fresh for added nutrients and color.
  • 2 teaspoons Thyme or Chives Fresh herbs elevate the dish.

Equipment

  • Skillet
  • Mixing bowl
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C).
  2. Heat a skillet over medium heat and add butter. Sauté sliced mushrooms and cleaned leeks for about 5–7 minutes until soft.
  3. In a mixing bowl, whisk together the eggs with cream, salt, and pepper until fluffy.
  4. Fold sautéed vegetables and Comté cheese into the egg mixture.
  5. Reheat the skillet, add butter, and then pour in the egg mixture. Cook for about 2 minutes until edges begin to set.
  6. Transfer the skillet to the oven and bake for about 15 minutes until firm.
  7. Broil for 1-2 minutes for a golden top, watching closely.
  8. Let cool slightly in the skillet before serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 5gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, wrap portions tightly and freeze for up to 2 months.

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