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Mushroom, Leek and Swiss Cheese Frittata

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Mushroom-leek-and-fontina-frittata-646
Yield: 6 - 5 oz. servings

Ingredients: Edit

  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • ½ lb. mushrooms sliced
  • 1 cup shredded swiss cheese
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 10 eggs
  • ½ cup sour cream
  • ¼ cup half and half
  • 1 cup baked french bread cubed

Directions Edit

  1. Saute leeks in olive oil until transparent.
  2. Add sliced mushrooms and saute until tender.
  3. Add seasonings.
  4. Beat eggs; add sour cream, half-and-half, nutmeg and bread cubes and cheese.
  5. Grease quiche pan.
  6. Place leeks and mushrooms mixture in quiche pan and spread evenly on the bottom.
  7. Pour egg mixture over.
  8. Bake 350 for 45 min. to 1 hour.
  9. Rotate half way through baking process.
  10. Cut into six pieces each.
  11. Garnish with fresh dill sprig.

Contributed by: Edit

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