Ingredients
Method
- Melt 1 tablespoon of butter in a 10-inch oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring frequently, until soft and translucent, about 5-7 minutes. Remove from heat and set aside.
- In the same skillet, add remaining 1 tablespoon of butter. Increase heat to medium-high and sauté the mushrooms until they release their moisture and begin to brown, about 5-8 minutes. Add the cooked leeks back into the pan and toss to combine. Remove from heat and wipe out the pan if necessary (optional, but keeps flavors clean).
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined and slightly frothy. Pour the egg mixture over the vegetable mixture in the skillet. Gently stir with a spatula to distribute ingredients evenly, then let it sit undisturbed for 1 minute to start setting at the edges.
- Sprinkle the shredded Fontina cheese evenly over the top. Transfer the skillet to a preheated broiler (set to high). Broil for 2-3 minutes, watching closely, until the eggs are puffed, set in the center, and the top is golden brown. Do not overcook or the texture will become dry.
- Remove from oven and let rest for 5 minutes before slicing. This allows the structure to firm up for cleaner cuts. Serve warm or at room temperature.
Nutrition
Notes
Fontina melts seamlessly into every bite without separating or greasing out. I always finish it under the broiler for just a minute to get that golden peak. It’s rich enough to feel special but simple enough that you won’t stress over ingredients.