French · 30 min
Leek, Mushroom & Goat Cheese Frittata
- 30 min
- 2–6 servings
- 375 kcal / serving
A leek and mushroom frittata folded with goat cheese for a creamy, set center and lightly browned edges. It makes a cozy weeknight meal that comes together in one pan and saves time on cleanup.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 6eggs
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ½ small bunchItalian (flat-leaf) parsley
- 1leek
- ½ lbwhite mushrooms
- leeks
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1leek
- ½ lbwhite mushrooms
- leeks
Dairy, eggs & chilled
- 6eggs
- ½ (4 oz) loggoat cheese
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggs | 6 | 12 | 18 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| leek | 1 | 2 | 3 |
| white mushrooms | ½ lb | 1 lb | 1 ½ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and thinly slice the leek, then set aside.
- Heat a skillet over medium heat and melt a knob of butter in it.
- Add the sliced leek to the skillet and season with salt and pepper; cook until softened, about 4–5 minutes.
- Rinse and thinly slice the mushrooms; peel and mince the garlic.
- Toss the mushrooms and garlic into the skillet and cook, stirring often, until softened, about 4–5 minutes.
- Rinse and dry the parsley; remove the leaves from the stems and finely chop them. reserve a portion for garnish.
- In a medium bowl, whisk eggs with water, three-quarters of the parsley, salt, and pepper. Crumble in half of the goat cheese and mix it into the eggs.
- Spread the leek and mushroom mixture evenly in the skillet. Pour in the egg mixture and let it cook, lifting the edge with a spatula to let uncooked egg flow beneath; cook until the bottom and sides are set but the top remains slightly runny, about 5–7 minutes.
- Sprinkle the remaining goat cheese on top. Place the skillet under a broiler for 2–3 minutes until the top is set and lightly browned.
- Cut the frittata into wedges, transfer to plates, and garnish with the remaining parsley.
Two tips
- Prep the leek and mushrooms earlier in the day and refrigerate until ready to cook.
- Serve leftovers cold or reheat with a quick toast on the side for a simple meal.
Nutrition per serving
- Calories
- 375 kcal
- Protein
- 27 g
- Carbs
- 13 g
- Fat
- 25 g
- Fiber
- 3 g
- Sodium
- 316 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.