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What makes something underrated for breakfast? It’s often overlooked, rarely featured on menus, and unfamiliar to most, yet tastes delicious.

What’s nice about a frittata is not just its taste— a fluffy, flavorful egg dish— but also its versatility.

• versatile ingredients: Pairs beautifully with onions, mushrooms, leeks, zucchini, bacon, and a variety of cheeses.
• quick prep: Ready in under 30 minutes, with about 20 minutes dedicated to cooking and cooling.
• good shelf life: Keeps well for 2-3 days, maintaining its flavor and texture.
• flexible portions: Serves easily in tart-like slices, perfect for adjusting portion sizes.
• works well for lunch: A perfect choice for a satisfying and balanced midday meal.
• easily scalable: Preparing a frittata for eight is simpler and more efficient than making scrambled eggs for the same number.

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Recipe for 4:

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 cup leeks, cleaned and thinly sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup shredded mozzarella cheese (depending on cheese tolerance)
• 2 tablespoons olive oil or butter
• Salt and pepper to taste

Instructions:

1. preheat the oven:
   • preheat your oven to 375°F (190°C).
2. prepare the vegetables:
   • in a medium oven-safe skillet, heat the olive oil or butter over medium heat.
   • add the sliced leeks and cook for about 3-4 minutes until they begin to soften.
   • add the sliced mushrooms and cook for another 5-6 minutes until they are tender and any liquid has evaporated. Season with a pinch of salt and pepper.
3. prepare the egg mixture:
   • in a large bowl, whisk together the eggs and milk until well combined.
   • stir in half of the shredded mozzarella cheese. Season with a pinch of salt and pepper.
4. combine and cook:
   • pour the egg mixture over the cooked leeks and mushrooms in the skillet.
   • gently stir to distribute the vegetables evenly.
   • cook on the stovetop over medium heat for about 3-4 minutes until the edges start to set.
5. bake the frittata:
   • sprinkle the remaining mozzarella cheese on top.
   • transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is fully set and golden brown on top.
6. serve:
   • remove the skillet from the oven and let the frittata cool for a few minutes.
   • slice into wedges and serve warm.