Mushroom Leek Frittata Recipe

Name: Mushroom Leek Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups bread cubes (whole wheat is nice); 3 tablespoons butter; 3 tablespoons olive oil; 2 medium garlic cloves, minced; 1 cup leek, carefully cleaned and chopped; 3 cups mushrooms, sliced; 1 tablespoon fresh dill or 1 teaspoon dried dill; salt and pepper; 4 ounces cream cheese, in 1/2-inch cubes; 1 1/4 cups sharp cheddar cheese, grated; 4 eggs; 1 1/4 cups milk

Servings: persons

1 1/2 cups bread cubes (whole wheat is nice)
3 tablespoons butter
3 tablespoons olive oil
2 medium garlic cloves, minced
1 cup leek, carefully cleaned and chopped
3 cups mushrooms, sliced
1 tablespoon fresh dill or 1 teaspoon dried dill
salt and pepper
4 ounces cream cheese, in 1/2-inch cubes
1 1/4 cups sharp cheddar cheese, grated
4 eggs
1 1/4 cups milk

1
Arrange the bread cubes in a single layer on a baking sheet and toast in a 375 F oven until crispy.
2
Saute the garlic in 2 tb. butter and 2 tb. olive oil until the garlic is golden.
3
Toss the bread cubes with the garlic butter.
4
Saute the leeks in the rest of the butter and olive oil for a couple of minutes.
5
Add the mushrooms and seasonings, and continue to cook. Stir occasionally, but keep a lid on it to retain the juices from the mushrooms.
6
Butter a 9 x 9 inch pan. Place the bread cubes in the pan, arrange the cream cheese on top, cover the cream cheese with the vegetables, and top with the cheddar cheese.
7
Beat together the eggs and milk with some salt and pepper and pour it over the other ingredients in the pan.
8
Bake in the 375 F oven until puffy and golden, about 30 minutes.
9
Serve immediately.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups bread cubes (whole wheat is nice), 3 tablespoons butter, 3 tablespoons olive oil, 2 medium garlic cloves, minced, and more.

Yes, Mushroom Leek Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Leek Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions