Leek and Feta Frittata with Oyster Mushrooms

A simple and savory frittata, perfect for a light meal. The sweetness of the leeks pairs wonderfully with the salty Feta, while earthy Austernseitlinge (Oyster Mushrooms) are scattered on top for a satisfying finish — a low-carb dinner or brunch for two.

Ingredients

  • 2 large Leeks, white and light green parts, sliced
  • 150g Austernseitlinge (Oyster Mushrooms), torn into bite-sized pieces
  • 1 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 6 large Eggs
  • 150g Feta Cheese, crumbled
  • 2 tbsp Low-Fat Crème Fraîche
  • Salt and freshly ground Black Pepper to taste
  • Fresh Dill, chopped

Instructions

  1. Preheat your oven to 200°C.
  2. Heat half the olive oil in a small skillet over medium heat. Add the Oyster Mushrooms and cook for 4–5 minutes until golden and any moisture has evaporated. Set aside.
  3. In a medium oven-safe skillet, heat the remaining olive oil over medium heat. Add the sliced leeks and cook until soft and wilted, about 8–10 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Whisk the eggs, Crème Fraîche, salt, and pepper together in a bowl.
  6. Pour the egg mixture over the leeks. Sprinkle the crumbled Feta and dill evenly on top.
  7. Cook on the stovetop for 3–4 minutes, until the edges begin to set.
  8. Transfer to the oven and bake for 10–15 minutes, until puffed, golden, and fully set.
  9. Remove from the oven and scatter the cooked Oyster Mushrooms on top. Let cool for a few minutes before slicing.

Notes

  • Great served warm or at room temperature — pairs well with a simple green salad.
  • Portions for two people.

Variations

  • Add a handful of baby spinach to the leeks in the last 2 minutes of sautéing.
  • Swap Feta for goat cheese for a milder, creamier flavor.
  • Stir in fresh chives instead of dill for a different herbal note.
  • Replace Oyster Mushrooms with Shiitake or Cremini for a different earthy note.
  • Top with toasted pine nuts along with the mushrooms for a nutty crunch.

Fun Facts

  • Leeks were so beloved by Roman Emperor Nero that he ate them daily to improve his singing voice, earning him the nickname "Porrophagus" (leek-eater).
  • The frittata originates from Italy, where the word simply means "fried" — historically a clever way to use up leftover vegetables and cheese.
  • Feta is one of the world's oldest cheeses, with references dating back to Homer's Odyssey around the 8th century BC.
  • Eggs contain all nine essential amino acids, making them one of the few "complete protein" foods in nature.
  • Austernseitlinge (Oyster Mushrooms) are one of the few known carnivorous mushrooms — they can digest tiny nematodes (roundworms) to supplement their nitrogen intake.
  • Dill has been used since ancient Egyptian times, where it was considered both a soothing medicine and a symbol of wealth.