Mushroom, Leek & Fontina Frittata

Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
1 cup mushrooms, such as baby Shiitake, thinly sliced
12 large eggs
½ cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
¾ cup shredded Fontina cheese, divided
Sea salt and fresh ground pepper

Method:
1. Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

2. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in ½ cup cheese. Season with salt and pepper.

3. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

4. Sprinkle remaining ¼ cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

The Perfect Egg Recipes

recipes-feb-18-2016-archived

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—housemade duxelles, Challah bread, Fontina-style cheese and cultured butter kissed with gray sea salt—plus a bevy of fresh produce and recipe ideas, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.

Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.

Frizzled Leeks

These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!

Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.

Fried Duck Eggs Over Roasted Root Vegetables

Shake up your breakfast routine with this hearty, healthy vegetable hash!

Ricotta Apple Cake

Fresh ricotta adds a light, airy touch to this classic Italian apple cake.

Fontina ‘Fonduta’ with Duck Eggs

Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.

Ingredients:
1/3 pound Fontina-style cheese, cut into ½-inch pieces
1/2 cup milk
1/2 cup heavy cream
6 tablespoons unsalted butter, cut into tablespoon-size pieces
2 duck egg yolks
Sea salt and fresh ground pepper
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping

Optional:
Poached duck eggs
Thinly shaved fresh truffle

Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.

2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired. Serve immediately with the toasted ciabatta. Also delicious served in individual bowls with a poached duck egg in the center of each. Optional: add thinly shaved fresh truffles on top.

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