Mushroom, Leek and Fontina Frittata from Bon Appetit

 November 22, 2016

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:


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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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