The other day, the local farmer’s market had leeks at a great price. We picked some up and knowing how well they go with mushrooms, we grabbed some of those as well. Thus, our vegetarian breakfast recipe for Mushroom and Leek Frittata became BREAKFAST FOR DINNER!!
9 oz white mushrooms, sliced
1/2 lb of new potatoes, cubed
1/2 tsp dried thyme
salt and pepper to taste
1 tbsp olive oil
2 leeks, sliced
1 tsp butter
8 large eggs
1/2 cup milk (or non dairy milk e.g. almond)
1tsp dijion mustard
3/4 cup cheddar cheese, grated
Preheat oven to 400 degrees
Cut up veggies, be sure to cube the potatoes fairly small so that they cook quickly
Place mushrooms and potatoes into 9″ pie plate
Add oil and toss to coat potatoes and mushrooms
Season with salt, pepper and thyme
Roast in oven for 20 ti 25 minutes
Heat a pan or wok, add butter and sliced leeks. Saute until soft
When all of the above are ready to go add leeks to potato and mushroom mixture
In a meduim bowl add eggs, milk, mustard salt and pepper and whisk. (This can be done while everything else is cooking.)
Stir in both cheeses
Pour egg mixture over veggies
Bake 35 – 40 minutes
When ready your frittata will be slightly golden and will puff up a little in the middle. (You can check for done-ness by inserting a knife in the middle. If it comes out clean breakfast is served.)
As we mentioned, this vegetarian breakfast recipe for frittata was actually dinner this week. So what to accompany our marvelous frittata? We had a zesty Orange Pomegranate Green Salad.
In a medium bowl, toss in lettuce, arugala, cucumber, orange slices, pomegranate seeds and chili flakes with a squirt of lime and a dash of balsamic vinegar . After you plate, sprinkle with pumpkin seeds.
Makes a great side for brunch!! Let us know what you think, we’d love to hear from you.