Mascarpone Mushroom Frittata
Creamy mascarpone mushroom frittata made with eggs, leeks, and Gruyere cheese, an easy and flavorful brunch recipe perfect for weekends
Servings 4 servings
Calories 395kcal
Ingredients
- 6 large eggs
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 2 leeks white parts only, chopped
- 3/4 cup Gruyere cheese grated
- 4 ounces mascarpone cheese
- Salt and pepper to taste
- Fresh basil chopped
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the leeks and cook for 3 to 4 minutes until softened. Add the mushrooms and cook for another 3 to 4 minutes until tender.
- In a bowl, whisk together the eggs, mascarpone cheese, and 1/2 cup of the Gruyere cheese. Season with salt and pepper.
- Pour the egg mixture into the skillet and cook for 2 minutes, until the edges begin to set.
- Sprinkle the remaining Gruyere cheese on top.
- Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the eggs are set and lightly golden.
- Carefully remove from the oven, garnish with fresh basil, and let rest for a few minutes before serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven
- Do not overbake to keep the frittata creamy
- You can substitute Gruyere with cheddar, mozzarella, or Swiss
- Add spinach, peppers, or cooked meat for variation
Nutrition
Calories: 395kcal | Carbohydrates: 9g | Protein: 20g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 301mg | Sodium: 298mg | Potassium: 372mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1730IU | Vitamin C: 7mg | Calcium: 355mg | Iron: 2mg
