Sun-Dried Tomato & Mushroom Frittata

Recipe by: Chef Candice Kumai

A delicious dish for breakfast or dinner!

Make This Recipe

1 tablespoon extra virgin olive oil
1 cup thinly sliced cremini mushrooms
1 leek, white and light green part only, cut lengthwise, rinsed, and thinly sliced in half-moons
2 garlic cloves, finely minced
3/4 cup sun-dried tomatoes (dry-packed)
8 Eggland's Best eggs (large), beaten
1 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon finely grated Gruyere
2 tablespoons julienned fresh basil (optional)

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Preheat the oven to 350 degrees. Lightly grease a round 9-inch or 10-inch pie plate with non-stick cooking spray.
Heat the oil in a small sauté pan over medium-low heat. Add the mushrooms and leeks to the pan and sauté until just softened, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Reduce the heat to low and cook until soft and the moisture has evaporated.
Place the sautéed vegetables in the pie plate, along with the sun-dried tomatoes. Allow the mixture to cool for about 3 minutes.
In a medium bowl, whisk together the eggs, salt, and pepper.
Gently pour the egg mixture over the leeks, mushrooms, and tomatoes.
Place the pie plate on the middle rack of the oven and cook for 35 minutes.
Remove the frittata from the oven and cool just ever-so-slightly. Divide into 6 to 8 servings. Top each with the Gruyere, and the fresh basil, if desired. Serve immediately.