Ingredients
Servings: ￩￫
| 2 | Cups Leeks, white and light green parts only, thinly sliced (can substitute shallots but use about 1/3 less) |
| 4 | Cups Baby Bella mushrooms, thinly sliced (can substitute crimini) |
| 2 | Tbsp Extra Virgin Olive Oil |
| 2 | Tbsp Thyme, fresh |
| 12 | Large Eggs |
| 1 | Cup Cottage Cheese |
| .25 | Cup Milk, cream, or half & half |
| 2 | Tbsp Italian Parsley, finely chopped |
| 1 | Tsp Kosher Salt |
| 1 | Tsp Black Pepper, freshly ground |
| 2 | Cups Fontina cheese, diced or shredded |
Instructions
Preheat oven to 350º.
Heat oil in large frying pan over low heat, add leeks and a pinch of salt. Cook about 10 minutes or until soft. Add mushrooms, thyme, and a pinch of salt and cook about 15 minutes until mushrooms are a golden brown.
While the mushrooms are cooking, add the eggs to a stand mixer and beat with the whisk attachment about one minute. Do not over beat! The eggs should barely be mixed together and you should still be able to see patches of white and yellow. Add the cottage cheese, milk/cream/half & half, and parsley then mix one more minute – again, do not over beat! Over beating will add too much air to mixture which will make the eggs puff up in the oven then deflate upon cooling.
Spray 2 12-muffin tins or other oven-safe baking dish. Divide the mushroom/leek mixture among the muffin cups/baking dish. Divide cheese then add the egg mixture.
Bake for 20 minutes, rotate, then bake another 20 minutes or until a light golden brown on top.
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