RecipeLeek and Mushroom Frittata

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 11 g
  • Total Fat: 8 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 4.5 g
  • Cholesterol: 160 mg
  • Total Carbohydrate: 7 g
  • Dietary Fiber: 1 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 280 mg

This tasty egg recipe is hard to beat (ha!). It’s fancy-looking but super easy to make, especially if you use this pro tip: cut veggies and herbs, shred cheese and mix eggs and sour cream the night before and stash in fridge to streamline prep and cooking). You can whip it up for the fam or when you’re having guests for breakfast or brunch. It tastes great fresh from the oven, served at room temperature or cold. Plus, it’s packed with filling protein and delicious flavor that everyone will love.

Note: Make sure to rinse leeks thoroughly. Here’s how: First, slice off root end and discard. Remove the first, outer layer of the leek and discard. Slice to separate the dark green leafy top from the white/light green bottom. (You can save the top dark green part and use to add flavor to soups and broths.) Cut bottom, white/light green section in half lengthwise, place cut side down on cutting board and slice leeks into thin semicircles. Place chopped leeks in a large bowl with cool water and gently stir to rinse. Remove leeks from water, gently shake to remove excess water and place on a towel to dry.

  • Prep time
  • Total Time
This recipe makes 6 to 8 servings

• 6 whole eggs
• 6 egg whites
• ½ cup light sour cream
• 1 package (8 ounces) mushrooms, such as button, oyster, or cremini, finely chopped
• 2 large leeks, thoroughly cleaned
• ¼ teaspoon kosher salt, or more to taste
• 4 ounces feta or fontina cheese, crumbled
• 3 to 4 sprigs of fresh thyme, leaves removed from stems
• 1 small bunch fresh chives (about 5), chopped


In a large bowl, blend the eggs, egg whites with sour cream. Add pinch kosher salt, and 2 tablespoons thyme leaves. Set aside and allow it to reach room temperature.

Preheat oven to 350˚.

Liberally coat a large oven-safe skillet with olive oil spray and warm over on medium/med-high heat. Add chopped leeks, cook 5 minutes, stirring occasionally. Add mushrooms, cook another 5 mins or until liquid is absorbed. Add ¼ teaspoon kosher salt and mix through. Spread veggies out evenly in skillet (it will look like a lot). Crumble ½ the cheese evenly over the top (2 ounces).

Very slowly add the egg/sour cream mixture over the veggies and cheese. Sprinkle on remaining cheese (crumbling up large pieces). Cook about 3 to 5 minutes, or until sides start to look a little done. Put the oven-safe skillet into oven for 15 to 25 minutes or until it looks nearly set and the middle puffs up, but the top should not brown. (It will continue to cook when you take it out.)

Top with chopped chives. 

Nutrition information based on 8 servings