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Garden Frittata


A delicious dish featuring broccoli, leeks, mushrooms, fontina cheese, eggs and Anna Mae's Smoky Mustard. 



2 Tbsp.                         Olive oil or unsalted butter
1 cup                            Leeks, chopped (white and pale green parts only)
2 cups                          Broccoli florets, fresh
1 cup                            Mushrooms, sliced
8 large                          Eggs
3 Tbsp.                         Robert Rothschild Farm Anna Mae’s Smoky Mustard
1 cup                            Fontina cheese, diced, divided
1/2 tsp. each               Salt and pepper
1/4 cup                        Parmesan cheese, grated



Preheat broiler. Melt butter or heat olive oil in heavy broiler-proof 10-inch nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add broccoli and sliced mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup fontina cheese, mustard, salt and pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup fontina cheese and Parmesan cheese over the top of the frittata. Place in oven and broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.