Frittatas are one of my favorite breakfast recipes because they are always so yummy and super simple to make. It’s pretty much an egg cake that you only need one oven-proof skillet for. You can put any ingredients into a frittata but I truly enjoy the classic mushroom, leek & gruyere recipe for all of it’s delicious Parisian vibes!

Easy like Sunday morning… that’s exactly what this recipe is. With prep and cook time, this only takes about 40-45 minutes… majority of that time being in the oven so you can sit back and relax with your coffee or mimosa. I added ham to this recipe because I love my meat but this recipe is just as good kept vegetarian.

For this recipe you will need:

12 eggs
1/2 cup creme fraiche
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped dill
1 cup cremini mushrooms, thinly sliced
2 leeks, thinly sliced
1 cup cubed ham
3/4 cup freshly grated Gruyere
1 Tbsp butter
1 Tbsp avocado oil
Salt & Pepper to taste

Preheat oven to 375 degrees F.  Once all veggies are cut and everything is mis en place (in it’s place), then heat a large oven-proof pan over medium high heat. I used a cast iron skillet because I love how it has an even cooking temperature. Heat 1 Tbsp butter and 1 Tbsp avocado oil in the skillet. *Butter provides flavor while avocado oil has health benefits and a high smoke point.*

Add the leeks and sprinkle with salt and pepper. Cook until they begin to soften and appear translucent, about 5-8 minutes. Then, add the ham and cook for an additional 5 minutes. Add the sliced mushrooms and sprinkle again with salt and pepper. Cook until the mushrooms have softened, about 5-8 minutes.

In the meantime, whisk together the 12 eggs, creme fraiche, 1/4 cup gruyere, parsley and dill in a large bowl. Sprinkle with salt and pepper. Pour the egg mixture into the cast iron skillet and give it a little shake so everything is at an even level. Reduce the heat on the stove to low and cook until the sides of the frittata begin to set, about 3 minutes. Then, carefully transfer the frittata to the oven and allow to bake for 25 – 30 minutes. Check on the frittata halfway through.

Once the frittata is finished baking, sprinkle with freshly chopped parsley and remaining grated gruyere. It may be served hot or at room temperature. Bon Appetit!

 

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