Ingredients
-
1 1/2
-
3
-
3
-
2
-
1
-
3
-
1
-
-
4
-
1 1/4
-
-
-
-
-
Directions
Mushroom Leek Frittata,From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. 🙂 This is a nice addition to a brunch menu.,Delicious. More of a crust-less quiche. It’s going into my “make it often” file for diabetic vegetarians. I did use mozzarella (actually string cheese) instead of the cream cheese because I had it in the fridge.,The best frittata I’ve ever had. Perfect for brunch with friends or family.
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Steps
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1
Done
|
Arrange the Bread Cubes in a Single Layer on a Baking Sheet and Toast in a 375 F Oven Until Crispy. |
|
2
Done
|
Saute the Garlic in 2 Tb. Butter and 2 Tb. Olive Oil Until the Garlic Is Golden. |
|
3
Done
|
Toss the Bread Cubes With the Garlic Butter. |
|
4
Done
|
Saute the Leeks in the Rest of the Butter and Olive Oil For a Couple of Minutes. |
|
5
Done
|
Add the Mushrooms and Seasonings, and Continue to Cook. Stir Occasionally, but Keep a Lid on It to Retain the Juices from the Mushrooms. |
|
6
Done
|
Butter a 9 X 9 Inch Pan. Place the Bread Cubes in the Pan, Arrange the Cream Cheese on Top, Cover the Cream Cheese With the Vegetables, and Top With the Cheddar Cheese. |
|
7
Done
|
Beat Together the Eggs and Milk With Some Salt and Pepper and Pour It Over the Other Ingredients in the Pan. |
|
8
Done
|
Bake in the 375 F Oven Until Puffy and Golden, About 30 Minutes. |
|
9
Done
|
Serve Immediately. |
