Leek, Mushroom and Cheese Frittata

frittata, leek and mushroom fritta, snack, lunch, breakfast

This versatile light supper, lunch or brunch frittata is easy to make and ultra-flavourful with its garlic-and-herb cream cheese. Serve with crusty multigrain bread and sliced tomatoes and cucumbers.

Preparation Time: 5 minutes

Cooking Time: 15 minutes



  1. To broiler proof your skillet, wrap handle in foil.



1 Tbsp (15 mL)

Sliced halved well-washed Ontario Leeks       
(2 to 3 units)   

2 cups (500 mL)

Sliced Ontario Mushrooms
(about 4 oz/125 g)  

2 cups (500 mL)

Cream cheese with garlic and herbs 

1 pkg (113 g)




1/4 tsp (1 mL)


1/4 tsp (1mL) 


  1. In large ovenproof nonstick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.
  2. In bowl, beat cream cheese to soften. Whisk in eggs, 1 at a time, until smooth. Season with salt and pepper.
  3. Pour into skillet and stir gently with wooden spoon to combine.
  4. Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes.
  5. Broil until lightly golden, about 2 minutes.

© – Source: Foodland Ontario, 2010.

Nutrition Information per serving: 

Calories: 248 kcal

Protein: 12 g

Fat: 19 g

Carbohydrate: 11 g

Fibre: 2 g

Sodium: 322 mg

Calcium: 90 mg

Iron: 2.5 mg


Last Update – July 25, 2017

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