Leek, Mushroom and Cheese Frittata

frittata, leek and mushroom fritta, snack, lunch, breakfast

This versatile light supper, lunch or brunch frittata is easy to make and ultra-flavourful with its garlic-and-herb cream cheese. Serve with crusty multigrain bread and sliced tomatoes and cucumbers.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4

Tips

To broiler proof your skillet, wrap handle in foil.

Ingredients
Butter	1 Tbsp (15 mL)
Sliced halved well-washed Ontario Leeks (2 to 3 units)	2 cups (500 mL)
Sliced Ontario Mushrooms (about 4 oz/125 g)	2 cups (500 mL)
Cream cheese with garlic and herbs	1 pkg (113 g)
Eggs	6
Pepper	1/4 tsp (1 mL)
Salt	1/4 tsp (1mL)

Directions

In large ovenproof nonstick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.
In bowl, beat cream cheese to soften. Whisk in eggs, 1 at a time, until smooth. Season with salt and pepper.
Pour into skillet and stir gently with wooden spoon to combine.
Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes.
Broil until lightly golden, about 2 minutes.