Mushroom and Leek Frittata with a Sweet Potato Crust
In this iteration, I used rosemary and thyme. Rosemary imparts a rustic-pine flavor, while thyme lends a woodsy-lemon note. Combined with thinly sliced mushrooms and poured into a sweet-potato crust, this frittata is worth waking up for! You can even enjoy it for dinner with a green salad and French white wine.This tastes best if your herbs are backyard-fresh; plus it’s more satisfying when you produced the ingredients! But don’t worry if you don’t have a garden. The Farmer’s Market or produce aisle at your local grocery store will help you out.
Ingredients
- 12 large eggs
- 1/2 cup crème fraiche or sour cream (from the garden)
- 2 tbsp rosemary finely chopped (from the garden)
- 2 tbsp coarsely chopped thyme leaves (from the garden)
- 3/4 cup shredded Monterey Jack cheese divided
- 3 tbsp olive oil divided
- 2 medium leeks, white and pale green parts only chopped
- 1 medium sweet potato peeled and thinly sliced
Instructions
- Preheat the oven to 350° F.
- Whisk the eggs, crème fraiche, rosemary and thyme in a large bowl. Stir in half of the Monterey Jack. Set aside.
- Place a 10-inch ovenproof skillet over medium heat. (I prefer a well-seasoned cast iron.)
- Add 1 Tbsp. of oil. Once it begins to smoke, add the leeks. Cook the leeks until they begin to soften, and then add the mushrooms. Cook for an additional 5-10 minutes or until they are soft and all the liquid has evaporated.
- Stir the mushroom and leek mixture into the egg mixture. Season with salt and pepper.
- In the same skillet, heat 2 Tbsp. of oil until it begins to smoke. Immediately add the sweet potatoes and cook for 10-15 minutes or until soft.
- Pour egg-leek mixture over the sweet potatoes and cook until the edges begin to set, about 5-8 minutes.
- Sprinkle the remaining cheese over the top. Bake 25-30 minutes or until the edges are golden brown and the center is set.