Leek & Mushroom Frittata


Two healthy meals for your busy week in 10 easy steps. (Or more, depending on your family size and appetites!)

Anyone who follows me on social media knows, weekends are when I make my “clean-out-the-fridge frittatas.”  A frittata is simply an Italian egg dish that translates roughly to the word “fried.” But don’t be fooled, frittatas are completely healthy. And making a big egg pie full of vegetables that need to get used up on the weekend can ensure another healthy, protein-and-nutrient-packed breakfast, lunch or dinner during a busy week.

PS: To see what’s cookin’ follow me at @KeelyLaine on Instagram or search #HeanyHouseKitchen #HuntingandGathering.

Leek & Mushroom Frittata

Serves 8


1 tablespoon of olive oil

1 small or half a large leek (to reserve for another recipe later in the week – Lentil Stew coming soon to the blog) quartered and sliced

1/4 pound of mushrooms (I just used white mushrooms for this recipe but you could use cremini for more flavor or another favorite)

2 cups spinach

12 eggs

Salt and pepper

Cheese, optional (I used a delectable local cheese, Farm Fromage Mushroom and Leek Jack available at Green Circle Organics at Lancaster Central Market.) Gruyere, Swiss, jack, provolone, cheddar or mozzarella all would work fine too.


  1. Preheat oven to 350 degrees.
  2. Heat a large stainless steel skillet (or cast iron, just one that can go in the oven).
  3. Add olive oil to medium-hot skillet.
  4. Saute leeks, mushrooms, and once they are wilted (about 5 minutes), add spinach and cook for about 2 minutes more.
  5. Whisk 12 eggs with salt and pepper (I tend to estimate one turn of a grinder per egg, so about 12 turns each of salt and pepper.)
  6. Increase heat of skillet to high.
  7. Add eggs to hot skillet and cook until edges are set, about 3 minutes.
  8. Finish frittata in the oven, about 20-30 minutes, until egg is set and does not jiggle.
  9. After about 15 minutes of cooking, remove frittata from oven and top with cheese if desired and finish in the oven until cheese is melted and eggs are cooked.
  10. Slice with a pizza slicer into 8 pieces, enjoy, and save the leftovers for breakfast, lunch or dinner later in the week! (A slice of frittata reheats easily in the microwave for 1 minute and will ensure a quick healthy meal during a busy week!)

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