Fritatta with Leeks, Mushrooms and Cheese

Great with crusty bread

This Frittata is perfect any time of the day-brunch, lunch or dinner!

4 people
45 mins


8 large eggs
1 tablesp. olive oil
Knob of Glenstal Butter
2 medium leeks, cleaned and finely sliced
300g brown cap mushrooms, thinly sliced
150g crème fraîche or sour cream
Handful flat-leaf parsley, roughly chopped
75g Glenstal Mature Cheddar Cheese, grated
Salt and freshly ground pepper


Melt butter with oil in a non-stick, 25cm frying pan over medium-low heat. Add the leeks and cook for five minutes until soft but not browned. Add the mushrooms and cook for another 4-5 minutes until mushrooms have softened.

Meanwhile, whisk the eggs, crème fraiche and parsley in a large bowl, mix in half the cheese. Season with salt and pepper.

Add the leeks and mushrooms to the egg mixture and stir. Wipe out the pan and add a little more oil and butter and return to a low heat. Add the egg mixture to the pan.

Cook for about 10 minutes until nearly set. Sprinkle over the remaining cheese and place under a medium grill, and cook for about another 10 minutes until the top is set and golden.

Allow the frittata to cool for a couple of minutes then slide the out of the pan onto a board.

Slice into wedges and serve with a green salad and crusty bread.

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