Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces grated asiago cheese (divided)
  • 2 ounces crimini (brown mushrooms, sliced)
  • 1 cup sliced leeks (white and light green parts only)
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped scallions

Instruction

  • Preheat your oven to 350 degrees Fahrenheit. Place an oven-safe 9" nonstick skillet on your stovetop. Add the olive oil to the pan and turn the burner to medium-high heat.
  • Meanwhile, crack the eggs into a medium bowl and beat well. Whisk in the milk, salt, pepper, and 2 ounces (half) of the grated cheese.
  • Once the oil is hot, add the sliced mushrooms in a single layer. Cook, turning once, for 90 seconds per side. Add the sliced leeks and saute for 3 minutes. Add the garlic and saute for 30 seconds.
  • Pour the egg mixture into the pan and turn off the burner. Carefully transfer the pan to the center rack of your oven. Bake for 15 minutes, until set.
  • Remove the pan from the oven and top with the remaining 2 ounces of cheese. Run a spatula around the inside edge of the pan to loosen the frittata. Tilt the pan and use the spatula to tip the frittata out onto a flat surface. Serve garnished with scallions.