Cremini Leek And Lentil Frittata

Sliced cremini mushrooms and sweet leeks folded into beaten eggs with hearty brown lentils, baked until golden and set for a light, fluffy, and blood-sugar-friendly protein base.

Ingredients

  • 4 large eggs
  • 1/4 cup low-fat milk
  • 1 cup cremini mushrooms, sliced
  • 1 medium leek, washed and thinly sliced
  • 1/2 cup cooked brown lentils
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried thyme
  • 1 pinch of salt
  • 1 pinch of black pepper

Instructions

  1. Preheat your oven to 180°C and lightly grease a small baking dish.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the sliced leeks and cook until softened, about 4 minutes.
  4. Add the sliced cremini mushrooms and cook until they release their moisture and brown slightly, about 5 minutes.
  5. Whisk the eggs, low-fat milk, dried thyme, salt, and black pepper together in a medium bowl.
  6. Stir the cooked lentils, sautéed mushrooms, and leeks into the egg mixture.
  7. Pour the combined mixture into the prepared baking dish.
  8. Bake for 20 to 25 minutes until the eggs are golden and fully set in the center.
  9. Let rest for 2 minutes before slicing to allow the frittata to firm up.

Notes

Wash the leeks thoroughly, as dirt often hides between the layers. Slice them lengthwise first and rinse under running water to remove any grit. Using pre-cooked canned lentils saves a lot of preparation time and keeps the recipe very simple. For a perfectly set frittata, the center should be slightly jiggly when you remove it from the oven, as it will continue to cook from residual heat.

Variations

  • Stir a handful of fresh baby spinach into the egg mixture before baking for extra greens.
  • Swap the dried thyme for fresh parsley or chives.
  • Crumble a small amount of low-fat feta cheese over the top before baking for a slightly tangy crust.
  • Replace cremini mushrooms with shiitake for a deeper umami flavor.
  • Add a tablespoon of grated Parmesan to the egg mixture for extra richness.

Fun Facts

  • Leeks were so beloved in ancient Rome that Emperor Nero ate them daily, believing they would improve his singing voice, earning him the nickname Porrophagus or leek-eater.
  • The word frittata comes from the Italian verb friggere, meaning to fry, though modern versions are usually finished in the oven.
  • Cremini mushrooms are simply young portobello mushrooms and mature white button mushrooms in disguise, all three are the exact same species at different growth stages.
  • Lentils are one of the oldest cultivated crops, with archaeological evidence showing humans have been eating them for over 9,000 years.