Leek, Mushroom & Goat Cheese Frittata

Directions

1. Wash and thinly slice the leek, then set aside.
2. Heat a skillet over medium heat and melt a knob of butter in it.
3. Add the sliced leek to the skillet and season with salt and pepper; cook until softened, about 4–5 minutes.
4. Rinse and thinly slice the mushrooms; peel and mince the garlic.
5. Toss the mushrooms and garlic into the skillet and cook, stirring often, until softened, about 4–5 minutes.
6. Rinse and dry the parsley; remove the leaves from the stems and finely chop them. reserve a portion for garnish.
7. In a medium bowl, whisk eggs with water, three-quarters of the parsley, salt, and pepper. Crumble in half of the goat cheese and mix it into the eggs.
8. Spread the leek and mushroom mixture evenly in the skillet. Pour in the egg mixture and let it cook, lifting the edge with a spatula to let uncooked egg flow beneath; cook until the bottom and sides are set but the top remains slightly runny, about 5–7 minutes.
9. Sprinkle the remaining goat cheese on top. Place the skillet under a broiler for 2–3 minutes until the top is set and lightly browned.
10. Cut the frittata into wedges, transfer to plates, and garnish with the remaining parsley.