Leeks have become a real favorite of mine, and were frequently available at the farmer's markets this summer. The other night, I realized that my garden thyme was still producing, there was a hunk of Oregonzola cheese in the fridge, and I had two local leeks and a portobello mushroom. The planets aligned, and this dish was born. A classic combination of great savory flavors._______________________________________________
LEEK AND PORTOBELLO FRITTATA WITH THYME AND OREGONZOLA
2 tablespoons butter
2 leeks, white and light green parts only, sliced thinly
1 big 'ol portobello mushroom, stem removed and cut in 1/4-inch slices
1 clove garlic, chopped
1 tablespoon fresh thyme leaves or 1 teaspoon dried
6 to 8 local, free-range eggs, beaten
Salt and pepper
1 tablespoon crumbled Oregonzola cheese
In frittata pan or medium-sized ovenproof skillet, melt the butter over medium heat. Saute the leeks just until they become somewhat soft. Add the mushroom slices, and carefully saute for a few minutes or until the mushrooms have become somewhat soft. Push the leeks around to cover the bottom of the skillet, and bring the mushroom slices to the top. You can arrange them in a starburst design if you wish. Scatter a little salt and pepper over all, then carefully pour on the eggs to fill the pan. Lift up the mushrooms if any become covered with eggs. Scatter garlic and thyme leaves over all. Continue cooking on stovetop for a couple of minutes or until eggs begin to set.
Place pan in oven and bake for 5 to 10 minutes or until eggs are just set. Watch carefully; you don't want the frittata to be too dry.
Remove from oven, wrap potholders around handles so no one gets burned, and scatter the cheese across the top. Cut with spatula into wedges. Serve hot.
Makes 6 to 8 servings