Provalone, Mushroom and Leek Frittata

Chanterelle mushrooms, provalone and leeks… delicious!
Ingredients:
  • Place a rack in upper third of oven; preheat oven to 350 degrees.
  • Thinly slice 1 cup of chanterelle mushrooms
  • Rinse 1-2 leeks under running water
  • then cut in half and wash again between the layers. Pat dry with a towel
  • Cut the leeks into thin half-moon shaped pieces
  • Add mushrooms to a large skillet (don’t add any oil or liquid)
  • Cook over medium heat
  • stirring often until all the moisture from the mushrooms has evaporated and they’re dry
  • Add 1 Tbsp butter to the skillet
  • Add leeks; cook
  • stirring often
  • until softened
  • about 5-6 minutes
  • Meanwhile
  • whisk together the following:
  • 12 large eggs
  • 1/2 cup crème fraîche or sour cream
  • 2 Tbsp coarsely chopped flat-leaf parsley
  • 1/2 cup provolone or fontina cheese (grated)
  • Season with sea salt and pepper
Directions:
  1. Increase the heat to medium-high and add another Tbsp of butter to the skillet
  2. Pour the egg mixture over the mushroom/leeks
  3. shaking the pan to evenly distribute the mixture
  4. Cook the frittata
  5. without stirring
  6. until its edges begin to set
  7. about 5 minutes
  8. Sprinkle another 1/4 cup provolone or fontina cheese over eggs and transfer skillet to oven
  9. Bake frittata until golden brown and center is set
  10. 25-30 minutes

Serve warm or at room temperature.

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