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Leek, Mushroom & Goat Cheese Frittata.

  • 12
  • 2 cloves
  • 1 (4 oz) log
    goat cheese
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
  • 1 lb
    white mushrooms
    black pepper
    butter, unsalted
  • 1
    Wash and thinly slice leeks.
    2 leeks
  • 2
    Heat a skillet over medium heat.
  • 3
    Preheat oven to broil setting and position rack about 6 inches from the top.
  • 4
    Melt butter in skillet. Add leeks and season with salt pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
    2 tbsp butter, unsalted
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Wash and slice mushrooms. Peel and mince garlic.
    1 lb white mushrooms
    2 cloves garlic
  • 6
    Add mushrooms and garlic to skillet and cook, stirring frequently, until softened, 4-5 minutes.
  • 7
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch Italian (flat-leaf) parsley
  • 8
    In a medium bowl, whisk together eggs, water, ¾ of the parsley (save the rest for garnishing), salt, and pepper.
    12 eggs
    4 tbsp water
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Crumble goat cheese and stir about ½ into egg mixture (save the rest for sprinkling overtop).
    1 (4 oz) log goat cheese
  • 10
    Spread out leeks and mushrooms evenly in the skillet. Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
  • 11
    Sprinkle with remaining goat cheese. Place skillet in the oven until the top is set and lightly browned, 2-3 minutes.
  • 12
    To serve, cut frittata into wedges, place on a plate, and garnish with remaining parsley. Enjoy!