Le Creuset Kitchen Sessions with Chef Josh Feathers

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Mushroom and Leek Frittata with Singing Brook Cheese

Ingredients:
6 farm eggs
½ cup heavy cream
1 leek, trimmed, split and washed
2 cups sliced shiitake mushrooms
1 Tablespoon bacon
½ cup grated Singing Brook Cheese
Maldon sea salt

To make:

1. Pre-heat oven to 325ºF.
2. Crack the farm eggs into a bowl and whisk in the heavy cream, making sure that they are well combined, and season with a pinch of Maldon salt.
3. Next, in a hot Le Creuset skillet or braising pan, melt the bacon fat. The fat should start to smoke right away.
4. Add the mushrooms and cook until they take on a nutty toasted aroma and taste.
5. Add the leeks and sweat down for 4-5 minutes just till they glisten and begin to soften.
6. Season with Maldon salt and and pour all of the eggs in at one time.
7. Reduce the heat to medium and whisk or stir the eggs with a wooden spoon or wire whisk until curds begin to form.
8. Place in the oven for 8-10 minutes and cook until the eggs are just set.
9. Let the frittata rest for 2 minutes and portion into 6-8 wedges. Garnish with grated singing brook cheese.
10. Serve alongside a simple tossed green salad with lemon or apple vinaigrette.