Mushroom-Leek Frittata
Enjoy the sweet and smoky flavors of an elegant frittata.
6 pounds potatoes, thinly sliced
1/4 cup vegetable oil
3 cloves of garlic minced or 1 tablespoon cloves of garlic pressed
2 quarts of chopped leeks (2 lbs 8 oz)
2 teaspoons
dried dill weed 2 teaspoons
dried marjoram 1 1/2 tablespoons
dried basil 6 quarts sliced mushrooms (5 lbs)
salt to taste
freshly ground black pepper to taste
1 1/2 pounds Neufchatel cheese, cubed
23 large eggs (5 3/4 cups or 2 lbs 14 oz)
2 quarts milk
1 1/2 quarts sharp Cheddar cheese, grated (1 lb 2 oz)
3 cups smoked cheddar cheese, grated (9 oz)
Boil or steam the potatoes until tender, or place the potatoes on a lighly oiled baking sheet, brush with oil, and bake at 400 degrees for 20 minutes. Turn the potatoes after 10 minutes.
Sauté the garlic, leeks, and herbs in oil until the leeks are tender.
Add the mushrooms and cook until juicy. Turn off the heat and stir in the Neufchatel until creamy.
Beat the eggs and milk in a large mixing bowl. Fold in the Cheddars.
Preheat oven to 350 degrees.
In four lightly oiled pans, layer the potatoes, top with the creamy sautéed vegetables, then finish with the cheese custard. Divide the ingredients equally among the four pans.
Bake at 350 degrees, covered, for 40 minutes, and for 10-15 minutes more, uncovered, until the custard has set and is golden.
As prepared, each serving contains 545 calories, 31.5g total fat, 325mg cholesterol, 513mg sodium, 39.5g total carbohydrate and 27.9g protein.
