Eggs: more than a breakfast food


In April 2016, Donna Dulfer wound up her three-part series on tastefully using leftovers. This last article features the frittata: “The basic components of a frittata are eggs, seasonings, 1-to-2 cups protein, 2-to-3 cups cooked vegetables, dairy and some healthy cooking fat. Possible proteins are cheese, ham, bacon or smoked salmon. Use them alone or in combination. The vegetable choices are endless. Onions and leeks are always delicious, as are mushrooms, peppers and broccoli. Since there are so many variations, here is one recipe you can alter to fit your own unique taste. This recipe is from the magazine Fine Cooking.”



  • 3 tablespoons extra virgin olive oil
  • 1/2 pound fresh mushrooms, cut into 1/4-inch slices
  • 2 medium leeks (white and light green parts only), thinly sliced
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • Freshly ground pepper
  • 1/2 cup crumbled fresh goat cheese
  • 2 tablespoons thinly sliced fresh mint


In a 10-inch ovenproof cast-iron, anodized aluminum or nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add mushrooms and leeks and cook, stirring frequently, until leeks are tender and mushrooms are browned. Let mixture cool slightly (it can be warm when added to the eggs, but not piping hot).


Heat oven to 350 F. In a bowl, whisk eggs with whole milk, flour (don’t worry if the flour forms small lumps), salt and several grinds of pepper. Combine the mushrooms, leeks, goat cheese and mint with egg mixture, folding them in gently.


Wipe out the skillet, add remaining 2 tablespoons olive oil, and heat over medium heat. When oil is hot, add egg mixture, spreading everything evenly. Reduce heat to low, cover and cook until eggs are set about 1 inch in from the sides of the pan, eight to 12 minutes. Uncover pan and transfer frittata to the oven. Bake until top is puffed and completely set, 15 to 25 minutes more.


Remove pan from oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. (Or cut it in the pan if you, like I, are nervous about removing it from the pan.) Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.


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