Photography by Angie Norwood Browne
2T. olive oil
2 medium leeks
8 oz. mixed mushrooms sliced
2T. chopped Italian parsley
3/4 c. Shredded Fontina cheese
Salt and pepper
Preheat oven 350. Heat 1T. oil in a 10 inch cast iron skillet over medium heat. Add leeks cook for 5minutes, then add mushrooms and cook for 10 minutes longer. Whisk eggs and parsley in a bowl, then add 1/2 cheese. Season with salt and pepper.
Increase the heat to med-high and add 1T. more oil to the skillet. Pour the egg mixture over the mushrooms, and shake the pan to distribute the mixture.Cook for 5 minutes until the edges begin to set.
Sprinkle the remaining cheese over the eggs and bake in oven for 25 minutes.
Food Styling by Jean Galton