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+ servings

Mascarpone And Mushroom Frittata Recipe

Course Breakfast
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 3 -6 servings
Author Tiffany Bendayan


  • 6 Large Eggs
  • 1 Tablespoon of Olive Oil
  • 8 oz of Mushrooms sliced
  • 2 leeks white part only, chopped
  • 3/4 Cup of Gruyere Cheese grated
  • 4 oz of Mascarpone Cheese
  • Salt and Pepper to taste
  • 4-5 leaves basil chopped


  1. Preheat oven to 375 Degrees Fahrenheit
  2. In a skillet over medium heat pour the olive oil
  3. In a bowl, mix the eggs, mascarpone cheese and 1/2 cup of the Gruyere Cheese. Add salt and pepper
  4. Toss the leeks into the skillet and cook until they soften, 3-4 minutes. Add the mushrooms and let them cook for 3-4 minutes. Pour in the egg mixture and let it cook in the skillet for 2 minutes or until the eggs begin to set on the sides. Sprinkle in the rest of the Gruyere cheese
  5. Place the skillet in the oven and let the frittata cook for about 8 to 10 minutes or until the eggs brown and set.
  6. Carefully remove the skillet from the oven using an oven glove or a kitchen towel and sprinkle the basil on top.