Servings: 4 to 6 as a main dish, 8 to 12 as an appetizer
The classic combination of creamy fresh goat cheese, woodsy mushrooms and sweet leeks make this frittata a weeknight winner.
Heat the oven to 350°F. In a bowl, whisk the eggs with the whole milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper. Combine the mushrooms, leeks, goat cheese, and mint with the egg mixture, folding them in gently.
Wipe out the skillet, add the remaining 2 Tbs. olive oil, and heat it over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes. Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.
Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.
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A surprisingly easy and tasty recipe (although I made it with asparagus instead of leeks). The method was not what I expected, but it resulted in a delicate and delicious dish. Along with a salad and cheese plate (with roasted grapes), it was a wonderfully fast brunch.
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