Seasonal Frittata

Seasonal Frittata

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again


  • 8 large eggs
  • 1/2 cup milk
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 leeks, white parts and a little of the light green part, halved and sliced thinly
  • 1/2 pound shiitake or crimini mushrooms, stems removed, and sliced into 1/4-inch slices
  • 1/4 pound feta cheese, crumbled


Preheat oven to 350° F.

Crack eggs into a large mixing bowl. Add milk, salt and pepper and whisk until thoroughly combined.

Heat olive oil over medium heat in a cast-iron skillet or other ovenproof skillet. Add leeks and sauté until they begin to soften, 5 to 8 minutes. Add mushrooms; continue to sauté until mushrooms have released their fluid and are soft, another 5 to 8 minutes.

Pour egg mixture over sautéed vegetables and stir to combine. Allow to cook on the stovetop for 3 to 4 minutes. Sprinkle feta over the top of eggs, pushing cheese into egg mixture so it is submerged.

Place in the oven and bake for 15 minutes. The top of the frittata should be golden yellow and a toothpick inserted in the center should come out clean.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member