For whatever reason, the husband and I have been on a serious breakfast-for-dinner kick lately. I think it’s because we’ve been so busy with the holidays and the remodel that we forget to grocery shop and don’t have many other options. Whenever we’re seriously lacking for dinnertime inspiration, eggs are always an easy option.
I’m not sure why this is, but I feel like frittatas simply don’t get the credit they deserve. They are quick, easily customizable, and great for breakfast, lunch, or dinner. Essentially, a frittata is like a quiche but without the hassle of the crust. Without crust, frittatas have quite a few less calories than quiche, which makes them even more awesome! I’ve also found great success swapping a few of the eggs for some egg whites instead. I usually use two egg whites for every full egg I remove, but I never replace more than half of the eggs with egg whites. This recipe calls for 6 eggs, so I would make sure to use at least 3 full eggs in the recipe (plus 6 egg whites). Any less yolk than that and you are wandering into icky-diet-food territory.
You’re going to go crazy for this combination of savory mushrooms, sharp leeks, and salty asiago cheese! I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!
Here’s the Recipe!
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