- 6 farm eggs
- 1/2 cup heavy cream
- Maldon sea salt
- 1 tablespoon bacon fat
- 2 cups sliced shiitake mushrooms
- 1 leek, trimmed, split and washed
- 1/2 cup grated Singing Brook cheese
Preheat oven to 325°F. Crack the farm eggs into a bowl and whisk in the heavy cream until well-combined. Season with a pinch of the sea salt. Set aside.
In a hot Le Creuset skillet or braiser, melt the bacon fat. It should start to smoke right away. Add the mushrooms and cook until they take on a nutty toasted aroma and taste. Add the leeks and sweat 4 to 5 minutes, just until they glisten and begin to soften. Season with another pinch of sea salt and pour in the egg mixture. Reduce heat to medium and whisk or stir the eggs until curds begin to form.
Cook in the oven 8 to 10 minutes, until the eggs are just set. Remove the frittata from the oven and let rest for 2 minutes. Cut into 6 or 8 wedges and garnish with the grated cheese.
Serve alongside a tossed green salad dressed with apple or lemon vinaigrette.