Leek, Mushroom & Goat Cheese Frittata

[Sincerely-Food-Chef]

Ingredients

• 12 eggs
• 2 cloves garlic
• 1 (4 oz) log goat cheese
• 1 small bunch Italian (flat-leaf) parsley
• 2 leeks
• 1 lb white mushrooms
• black pepper
• butter, unsalted
• salt

Instructions

1. Wash and thinly slice leeks.
   • 2 leeks
2. Heat a skillet over medium heat.
3. Preheat oven to broil setting and position rack about 6 inches from the top.
4. Melt butter in skillet. Add leeks and season with salt pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
   • 2 tbsp butter, unsalted
   • ¼ tsp salt
   • ¼ tsp black pepper
5. Wash and slice mushrooms. Peel and mince garlic.
   • 1 lb white mushrooms
   • 2 cloves garlic
6. Add mushrooms and garlic to skillet and cook, stirring frequently, until softened, 4-5 minutes.
7. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
   • 1 small bunch Italian (flat-leaf) parsley
8. In a medium bowl, whisk together eggs, water, ¾ of the parsley (save the rest for garnishing), salt, and pepper.
   • 12 eggs
   • 4 tbsp water
   • ½ tsp salt
   • ¼ tsp black pepper
9. Crumble goat cheese and stir about ½ into egg mixture (save the rest for sprinkling overtop).
   • 1 (4 oz) log goat cheese
10. Spread out leeks and mushrooms evenly in the skillet. Pour in egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 5-7 minutes.
11. Sprinkle with remaining goat cheese. Place skillet in the oven until the top is set and lightly browned, 2-3 minutes.
12. To serve, cut frittata into wedges, place on a plate, and garnish with remaining parsley. Enjoy!