Mushroom, Leek, and Fontina Frittata

Cooking Light
Mushroom, Leek, and Fontina Frittata
Photo: Randy Mayor; Styling: Lindsey Lower
Serves 4


+ Add To Shopping List
2 large egg whites
6 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup 1% milk
8 ounces sliced mushrooms
1/2 cup sliced leeks
2 teaspoons olive oil
2 teaspoons chopped thyme
1/4 cup chopped green onions
2 ounces shredded fontina cheese


1. Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

2. Heat a 9-inch cast-iron skillet over ­medium heat. Sauté mushrooms and leeks in olive oil until tender.

3. Layer in thyme and green onions.

4. Sprinkle with shredded fontina cheese.

5. Carefully pour egg mixture over cheese. Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

Created date

July 2014

Nutritional Information

Calories 222
Fat 14.3 g
Satfat 5.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 384 mg
Calcium 0.0 mg