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Cheesy Leek and Mushroom Frittata with Gouda

Merritt Allen

By:Merritt Allen

There's something so delicious and enticing about a frittata. They are super easy to assemble, but are a filling breakfast that is always a crowd please. This easy frittata is made savory with Sautéed Leek, Mushroom, and Gouda cheese. It is an indulgent, yet simple recipe since everything is combined and baked before being served with extra cheese.

I enjoy frittatas as an anytime meal as they can be eaten cold. I always top mine with extra cheese, making it a delicious recipe to be eaten as a breakfast, lunch, or even dinner. My favorite time to serve this frittata is when I am hosting guests. Since its such an easy egg dish, it makes for the perfect morning meal when there are a lot of people in the house! This recipe is a must try if you are looking to reinvent your morning breakfasts, do a delicious meal prep, or impress the guests you have staying with you!

What is a Frittata?

  • A frittata is a baked egg dish that does not use a crust to contain the eggs. In a way, it is a crustless quiche, that can be filled any type of filling.

Can I Cook This Frittata Ahead of Time?

  • You can definitely make this frittata the day before you want to enjoy it. I like to make this frittata recipe on sunday and enjoy it as my breakfast over the next few days.

  • If you want a fresh frittata, you can saute the leeks and mushrooms the day before and then bake the frittata fresh when you want to enjoy!

Do I Need A Cast-Iron Skillet For A Frittata?

  • Most often, frittatas are cooked in a cast iron skillet but you definitely do not need one for cooking this frittata recipe.

  • You can use pretty much any baking dish for making a frittata. I prefer my square glass baking pan for this recipe as its easy to clean and holds all the uncooked frittata without anything spilling over.

How Do I Prevent My Frittata From Sticking to The Pan?

  • If you are using a cast iron skillet, make sure it is preheated and well seasoned. You can even melt a little butter on the bottom to help prevent sticking.

  • For using other baking dishes you can pour a little olive oil on the bottom or melted butter and make sure it coats the bottom prior to pouring the eggs into the pan.

What Goes With Leek, Mushroom, and Gouda Frittata

  • This frittata makes the best breakfast but it can get even better by pairing it with some of my favorite recipes.

  • Give this frittata a try with my fluffy buckwheat pancakes! They are light, gluten free, and easy to make while the frittata bakes.

  • Serve the frittata with some homemade granola with Greek Yogurt. My chocolate tahini granola is a breeze to make and the sweetness would go great with the savory frittata.

  • If you want to really sweeten your morning, you can serve this savory frittata with my most popular Blueberry Coffee Cake Recipe that uses blueberries and Greek Yogurt!

  • If you want to check out my other frittata recipe, I have a delicious savory frittata that is baked with a sweet potato base for a super filling breakfast.

  • Avocado Toast with Feta is a delicious addition that can be a great appetizer served before or after this frittata!

Why Is My Frittata Not Fluffy?

  • Adding fat to your frittata is important for making it fluffy and not dry in the oven. In this recipe we use a very generous portion of gouda cheese to add fat to the frittata.

  • Other ways to add fat is some milk, heavy creamy, or even yogurt.

  • Do not overbake your frittata. As soon as the center has set, remove the frittata from the oven. If you over bake the frittata is will dry out quickly.

Recipe for Leek and Mushroom Frittata with Gouda Cheese:

  • 10-12 eggs 12 eggs will serve 4 hungry people easily.
  • 2 leeks 2 small leeks will be best for this recipe, or 1 really large leek.
  • 1 garlic clove Garlic adds flavor. You can use garlic powder too.
  • 8 oz Cremini mushrroms You can also use portobello, shiitake, or button mushrooms too.
  • 2 Tbs butter, for cooking the mushrooms and leeks. You can use any oil.
  • 4-6 oz Gouda cheese I prefer goat cheese gouda but you can use any gouda. You can also use cheddar cheese, goat cheese crumbles, or even parmesan.
  • salt and pepper, to taste

How to Make Leek and Mushroom Frittata:

  1. Sauté the Leek and Mushrooms

    1. Clean and cut your leeks into small pieces

    2. Clean and quarter your mushrooms.

    3. Lightly mince the garlic clove.

    4. To a skillet, over medium heat, add the butter.

    5. When bubbling, add the leeks, mushrooms, and garlic with a pinch of salt.

    6. Saute until the leeks are soft and translucent, about 15 minutes.

  2. Prepare the Eggs

    1. To a bowl, crack all the eggs in and whisk until uniform.

    2. Grate the gouda cheese into the eggs, saving 2-3 Tbs or about 1 oz of the cheese for topping later.

    3. Mix the cheese into the eggs. It may clump if the eggs are super cold but the cheese will melt in the oven!

  3. Combine and Bake the Frittata

    1. Preheat the Oven to 350 F

    2. Once the leeks and mushrooms are ready, combine them with the eggs in the egg bowl. Give everything a light stir to roughly combine.

    3. Pour into your cast iron skillet or baking dish or choice. Immediately place in the oven.

    4. Bake until the center no longer jiggles, about 35-40 minutes.

    5. Remove and let cool about 5 minutes. Top with extra cheese, salt and pepper!

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