Ingredients

  • 2 tbsp. Gustare Leek Extra Virgin Olive Oil
  • 2 large leeks, white and pale green parts only
  • 8 oz Baby Bella mushrooms, sliced
  • 2 cloves garlic, pressed
  • 6 oz fresh baby spinach
  • 12 large eggs
  • ½ cup vanilla Greek yogurt
  • 2 tbsp. fresh parsley, chopped
  • ½ tsp. 1830 Sea Salt
  • ¼ tsp. freshly ground pepper
  • 1 cup grated fontina cheese
  • ¼ cup grated Parmigiano-Reggiano cheese

Directions

1

Preheat oven to 350 degrees. Brush a 10-inch oven-safe casserole dish or tart pan with Leek olive oil. Set aside.

2

Slice leeks in half lengthwise. Slice each half into ¼ inch thick half moons. Cover slices with cold water, then drain and rinse in a strainer. Repeat 2-3 times to ensure removal of any remnants of soil.

3

Heat Leek olive  oil in a sauté  pan over medium-low heat. Add leeks and 2 pinches of 1830 Sea Salt. Reduce heat and cook leeks gently, stirring often, for approximately 10 minutes. The goal is to soften the leeks, but not brown them. 

4

Add mushrooms. Cook 8-10 minutes, stirring frequently, until mushrooms are tender and excess liquid has evaporated.

5

Add garlic and baby spinach. Allow to wilt but maintain brilliant color, approximately 1 minute.

6

Whisk together eggs, yogurt and seasonings.

7

Add fontina and cooked vegetables to egg mixture. Stir to evenly distribute.

8

Pour into prepared pan. Bake at 350 degrees for 25 minutes or until center just begins to set.

9

Top with Parmigiano-Reggiano and bake another 10-15 minutes until fully set and cheese is melted. Enjoy!

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