I find wonderful recipes from Bon Appetit. I used to subscribe to the magazine but now I follow them on Instagram so every day I see the beautiful food that they make. I also subscribe to their email newsletter which is full of inspiring recipes
I had leftover mushrooms in the fridge ( from the soup) and knowing that Murray’s truffle salt would go really well with this recipe I made it for dinner last night. I used my wonderful cast iron skillet that can go so nicely from the stove top to the oven. I just acquired it so before that I usually made my frittata in a pie pan. Using a skillet to sauté the ingredients that needed to be prepared that way then I would put them into a greased pie pan, adding the egg mixture on top. This way usually took longer to bake due to the fact that the eggs hadn’t started to set yet, nut it worked out just fine!
I served this with a wonderful salad…I will post the recipe tomorrow
Here is the link to the recipe:
One thought on “Mushroom, Leek and Fontina Frittata from Bon Appetit”
[…] Mushroom, Leek and Fontina Frittata from Bon Appetit […]
You must log in to post a comment.