The frittata is a master of disguise. It looks elegant and difficult, but it’s actually one of the simplest, cheapest, and quickest meals you can put on the table. Even better: It’s endlessly versatile. Serve it hot for brunch or dinner, then enjoy a chilled leftover slice the next day for lunch. This version—loaded with flavorful aromatics and hearty veggies—is a surefire stunner for your next get-together. Only you have to know it was a breeze to assemble. Serves 6 1 Tbsp extra virgin olive oil 1 c thinly sliced cremini mushrooms 1 leek, white and light green part only, cut lengthwise, rinsed, and thinly sliced in half-moons 2 garlic cloves, finely minced ¾ c sun-dried tomatoes (dry-packed) 8 eggs, beaten 1 tsp sea salt ⅛ tsp black pepper 1 Tbsp finely grated Gruyère 2 Tbsp julienned fresh basil (optional)
- Heat oven 350°F. Lightly grease a 9" or 10" pie plate with nonstick cooking spray.2. Prepare oil in a small sauté pan over medium-low heat. Add mushrooms and leek and sauté until just softened, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes more. Reduce heat to low and cook until vegetables are soft and moisture has evaporated.3. Place the sautéed vegetables in the pie plate with the sun-dried tomatoes. Allow the mixture to cool for about 3 minutes. MORE: The Five Biggest Mistakes You’re Making at Breakfast
- In a medium bowl, whisk together the eggs, salt, and pepper. Gently pour the egg mixture over the leek, mushrooms, and tomatoes.5. Place pie plate on middle rack and bake for 35 minutes.6. Remove frittata from the oven and let cool slightly. Slice and top each serving with Gruyère and fresh basil, if desired. Serve immediately. NUTRITION (per serving) 150 cal, 10 g pro, 7 g carb, 1 g fiber, 4 g sugars, 9 g fat, 2.5 g sat fat, 380 mg sodium
