Frittata Recipe

Clean and slice

Trim root and tough dark green of the leek; slice the white and light green parts into 1/4-inch (6 mm) rounds. Wipe or gently brush mushrooms and slice thickly (about 1/4 inch). Roughly chop the seasonal greens and mince the garlic.

Preheat the oven to 180°C / 350°F (if your skillet is oven-safe). If not using the oven, you will finish on the stovetop at low heat with a lid.

Heat a 10–12 inch oven-safe nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of olive oil or 1/2 tablespoon butter and swirl to coat.

Add the sliced leek and a pinch of salt. Cook, stirring occasionally, until softened and beginning to turn translucent, about 4–5 minutes.

Push the leek to the side, add the remaining 1 tablespoon oil or 1/2 tablespoon butter and increase heat to medium-high. Add the sliced mushrooms in a single layer. Cook without moving for 2 minutes, then stir and continue until the mushrooms release their liquid and it evaporates, about 4–6 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper.

Add the minced garlic and thyme; cook 30–45 seconds until fragrant. Add the chopped seasonal greens and cook until wilted and any excess moisture has mostly evaporated, 1–2 minutes. Taste and adjust seasoning (reserve remaining salt and pepper for the eggs). Transfer the vegetables to a bowl and spread evenly in the skillet if leaving some in pan for assembly.

In a medium bowl, whisk together 8 large eggs and 120 ml milk until combined and slightly frothy. Stir in 3/4 (about 90 g) of the grated cheese, 3/4 tsp salt, and 3/4 tsp black pepper (reserve a little for finishing). If using red pepper flakes, add now.

Let the egg mixture rest for 2–3 minutes while the pan returns to medium-low heat — this helps bubbles settle and yields a creamier frittata.

If you transferred vegetables out, add 1 teaspoon of oil/butter to the skillet and return vegetables, spreading them evenly in the pan so there is a relatively flat surface.

Pour the egg-cheese mixture evenly over the vegetables in the skillet. Gently stir once or twice to distribute vegetables so the eggs fill gaps. Sprinkle the remaining grated cheese on top and a light dusting of parmesan if using.

Cook on the stovetop over medium-low heat without stirring for 5–7 minutes, until the edges begin to set and the center is still slightly jiggly but not liquid. Use a spatula to lift the edge and check the bottom has set and is lightly golden.

Transfer the skillet to the preheated oven and bake for 10–12 minutes, until the center is set and a toothpick inserted near the center comes out clean or with just a few moist crumbs. If you do not have an oven-safe skillet, cover the skillet with a tight-fitting lid and reduce heat to low; cook 10–12 minutes until set.

If you like a golden top, switch the oven to broil for 1–2 minutes — watch carefully to avoid burning.

Remove the frittata from the oven and let rest 5 minutes to finish setting. Run a spatula around the edges to loosen. Slice into wedges.

Serve warm or at room temperature with additional cracked black pepper and a small sprinkle of fresh herbs if desired. Leftovers keep covered in the refrigerator for up to 3 days and reheat gently in a 160°C / 325°F oven for 8–10 minutes or in a skillet over low heat.