Black Truffle & Wild Mushroom Leek Frittata with Gruyere
This wild mushroom leek frittata is seasoned with our fan-favorite Black Truffle Sea Salt and a handful of nutty gruyere. It’s an elevated twist on a simple egg dish. Pair with a light salad for an elegant and simple dinner.
You'll need an oven-proof, non-stick skillet to make frittata, such as a well-seasoned cast iron skillet.
- 10 large eggs
- 1/4 cup heavy cream (can substitute whole milk or half-and-half)
- 1/2 tsp + pinch Black Truffle Sea Salt, to taste
- freshly ground black pepper
- 1/2 cup grated Gruyere
- 2 Tbsp butter, divided
- 2 Tbsp House Blend, Olio Santo or Rosemary EVOO, divided
- 10 oz mixed wild mushrooms, sliced (sub cremini or shiitake if needed)
- 1 leek, well rinsed, white and pale green parts only, thinly sliced into half moons
- fresh parsley, for garnish
Preheat oven to 400F.
Lightly beat eggs in a large bowl with cream, 1/2 tsp Black Truffle salt and freshly ground black pepper until just mixed (over-mixing creates a denser frittata). Stir in cheese and set aside.
Melt 1 Tbsp butter with 1 Tbsp olive oil in a medium (10-inch) nonstick, ovenproof skillet over medium high heat. Add half of mushrooms and cook undisturbed until browned on one side, 3-4 minutes. Season with a pinch of Black Truffle salt, toss, and cook another 5 minutes until browned and crispy, stirring occasionally. Transfer mushrooms to a bowl and repeat process with remaining mushrooms.
Melt 1 Tbsp butter to the empty saute pan over medium low heat then add leeks. Cook, stirring occasionally, until leeks are soft, about 5 minutes. Stir in mushrooms and reduce heat to low.
Pour eggs over the top and gently shake the skillet so the eggs run to the bottom. Cook, undisturbed, until the edges are set, about 2 minutes.
Transfer the skillet to the oven and bake for 10- 12 minutes, until the center is just set but the frittata still has a slight jiggle to it. Remove from the oven and let cool slightly (it will continue cooking in the hot pan while it sets further). Run a knife around the edge of the pan to loosen the frittata, then carefully invert it onto a large plate. Garnish with fresh parsley, cut into wedges and serve.
- Omit the Truffle Salt and instead use 1 Tbsp Napa Valley Blend in the egg mixture, and kosher salt for seasoning the cooking mushrooms
- Heart Healthy: Sub out all butter for your favorite olive oil.