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Prep Time: 12 minutes, Cook Time: 20 minutes, Serves 4 to 6 2 organic leeks 2 Tbsp Henry's Market Organic Extra Virgin Olive Oil 10 crimini mushrooms, sliced 1 cup shitake mushrooms, stems removed and chopped 1 cup oyster mushrooms, chopped 3 cloves garlic, minced 12 Henry's Market Large Eggs 1 tsp fresh thyme, chopped zest of 1 lemon 1/2 tsp nutmeg salt and cracked pepper to taste 1/2 cup Spanish Mahon cheese, grated Preheat oven to 400 degrees F. Trim leeks, cut down the center and slice into 1/2-inch pieces. Place in colander and rinse under cold water to remove the dirt. Blot with paper towel to dry. Heat olive oil in a 10-inch sauté pan with an oven-safe handle, over medium heat. Add mushrooms, leeks and garlic. Sauté for 5 minutes or until tender. Beat eggs in a bowl, stir in thyme, lemon zest, nutmeg, salt and pepper. Pour over mushrooms and leeks. With a spatula, pull cooked eggs toward the center of the pan as they begin to firm up. When eggs are set but not cooked on top, place in oven for 6 to 8 minutes or until the frittata is golden brown. Sprinkle with cheese during the last 1 to 2 minutes of baking. |
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