Leek, Mushroom and Ricotta Frittata

Leek, Mushroom and Ricotta Frittata | Find this easy and delicious recipe on NotEnoughCinnamon.com

Not to sound weird or anything, but I really wish stinking garlic and onion was socially acceptable (did I really just say that? ?). I mean, I would eat onion salad everyday and at least triple my garlic consumption. That’s how much I love them. Plus, as my father would say, raw onion and garlic has tons of health benefits. But, as you all know, we’re not at this point just yet and if you want people to stay away from you, garlic or onion breath is the way to go. Where am I going with all that? I’m not so sure myself but if you’re an onion lover like me, then you probably love leeks too.

Leek, Mushroom and Ricotta Frittata | Find this easy and delicious recipe on NotEnoughCinnamon.com

If you think about it, leeks are basically overgrown green onions, except you can only eat the white edible part (except when you’re making a soup, and then you can also add in a few green leaves too). It’s milder than onion but still has its distinctive flavor.

This frittata is loaded with leeks and mushrooms, and it reminds me of a classic French leek tart called Flamiche that I simply adored when I was a kid. Try this recipe first and if you like it, then I’m sure you’ll go crazy over the Flamiche aka French leek tart (you can find the recipe in my eCookbook Et Voila!).


Leek, Mushroom and Ricotta Frittata | Find this easy and delicious recipe on NotEnoughCinnamon.com

Leek, Mushroom and Ricotta Frittata

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 224 kcal


  • 2 tsp extra virgin olive oil
  • 3 garlic cloves minced
  • 1 small leek white part only, chopped
  • 7 oz - 200 g white mushrooms sliced
  • 8 extra large eggs
  • 1/3 cup skim milk
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1/4 tsp ground nutmeg
  • sea salt
  • freshly ground pepper


  1. Preheat oven to 200C - 400F. Line a 9 x 13 inch (22 x 33 cm) baking pan with non-stick parchment paper (it helps to spray the baking pan with cooking spray to make the parchment paper stick to the pan).
  2. In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds or until fragrant. Add leeks and cook until soft, about 1 minute. Add mushrooms and cook until just soft, about 1 minute. Season with salt and pepper to taste. Spread mixture in prepared baking pan.
  3. In a large bowl, whisk together eggs, milk, ricotta, parmesan and nutmeg. Season with salt and pepper to taste (keep in mind that the cheese + leek/mushroom mixture is already salted). Pour in baking pan.
  4. Bake for 25-30 minutes or until golden and cooked through.
  5. Remove from the oven and allow to cool slightly. Slice frittata into 6 pieces. You can serve it warm or cold. Store in a container in the fridge if eaten cold.
Nutrition Facts
Leek, Mushroom and Ricotta Frittata
Amount Per Serving (1 /6th)
Calories 224 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 245mg82%
Sodium 261mg11%
Potassium 290mg8%
Carbohydrates 6g2%
Sugar 2g2%
Protein 16g32%
Vitamin A 840IU17%
Vitamin C 3mg4%
Calcium 244mg24%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Breakfast / Brunch Clean Eating Fall Recipes Gluten free Low carb Main Dishes Paleo/Primal Primal Quick & Easy Meals Recipes Under 300 cal Vegetarian Winter Recipes
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