Mushroom and Leek Frittata (from Bon Appetit)

Sometimes you just need brinner. (Or a group of your friends happen to be getting together with brinner as the night's theme.) Either way, breakfast for dinner is a thing to relish. I'm certainly not alone in this idea.

Why do you think Denny's sells breakfast all day?
Breakfast food is incredibly, that's why.

That being said, for our lovely little get together this evening, I decided a frittata would be a perfect addition for the nighttime, morning feast.

It went wonderfully with the piles of bacon, waffles, breakfast casseroles (and don't forget the screwdrivers!), which crowded our friend's counter. I left full and quite happy.

Mushroom and Leek Frittata (adapted from Bon Appetit)

• 2 Tbsp Olive Oil, divided 
• 2 Medium leeks, chopped (white and pale green parts only)
•  8 oz baby bella mushrooms, thinly sliced 
• 12 large eggs 
• 1/2 plain non fat greek yogurt* 
• 2 Tbsp chopped flat leaf parsley 
• 3/4 cup shredded Fontina cheese, divided 
• kosher or sea salt, and fresh ground pepper 

* can be substituted for sour cream or creme fraiche

Preheat oven to 350˚ and place rack in upper third. Heat 1 Tbsp oil in large, non-stick, oven-proof skillet over medium heat. Add leeks and cook until soft, 4-5 minutes. Add mushrooms and continue to cook, stirring often, 8-10 more minutes, or until all liquid has evaporated.

While vegetable are cooking, whisk eggs, yogurt, and parsley in medium bowl, Stir in cheese and season with salt and pepper to taste.

Increase heat to medium high. Add additional tbsp of oil to vegetables. Pour egg mixture over and shake to make sure it is evenly distributed. DO NOT STIR. Let cook until edges are set, 4-5 minutes. 

Sprinkle remaining 1/4 cheese over frittata and transfer to oven. Bake until golden brown and center is set. 25-30 minutes.

Enjoy!


Do you know what the best part is about having breakfast for dinner?

Your breakfast is waiting for you when you wake up!