Serves 6

This is an easy, flavor-packed go-to for a savory Sunday brunch. Cremini mushrooms are a staple for me – a slightly more mature version of the white button and younger than a Portobello. They are all of the same variety, simply in different stages of life. This is why cremini is often packaged as “Baby Portobello.”

2 T. extra virgin olive oil, divided
3 leeks, white and light green parts only, thinly sliced
12 ounces cremini mushrooms, thinly sliced
12 large organic eggs, 6 whole, 6 whites only
12 sprigs Italian parsley, chopped
3/4 cup organic asiago cheese
Sea salt & freshly ground pepper

Place a rack in the upper third of oven and preheat to 350 degrees.
Heat 1 T. olive oil in a 10 inch ovenproof, nonstick pan over medium-high heat. Add mushrooms and cook, stirring often, until nicely browned. Remove the mushrooms from the pan and set aside. Reduce heat to medium and add leeks, cooking until softened and liquid has evaporated. Add the mushrooms back to the pan and sprinkle with a bit of salt. Set aside.
While leeks are cooking, whisk together eggs, parsley, 1/2 cup of cheese and a pinch of salt.
Add remaining olive oil to the pan with mushrooms and leeks. Pour egg mixture over the vegetables, and cook over medium heat for about 5 minutes, or until the edges begin to set.
Transfer the pan to the oven, and cook until the frittata is nicely browned and the center is completely set (approximately 20-30 minutes). Sprinkle with remaining 1/4 cup cheese. Top with freshly ground black pepper.

Eggs are a great source of vitamins D (yolks) and B; zinc, iron and copper; and a fantastically affordable source of super-high quality protein. So versatile, they work at any meal (though I do keep my consumption of yolks to a few per week). I have, on a few occasions, had the pleasure of consuming truly fresh eggs that had been laid that day. The difference in flavor, texture and often color, is pretty incredible. Most of us can access a farmers’ market during the summer months. Give fresh eggs sold directly by their farmer a try; you won’t be disappointed.

As with beef and chicken, confusing labels abound. Here’s a quick breakdown:

Pasteurized: Eggs that have been submerged in a hot water bath at a temperature that is hot enough to kill bacteria, but cool enough to prevent the egg from cooking. These eggs are great for homemade mayonnaise, Caesar dressing or those who like their scramble a bit loose, as they reduce the (albeit minimal) chance of bacterial contamination.
Free-Range/Cage-Free: As with chicken meat, this suggests a few things: chickens have been kept in a barn that leaves some room for wing-spreading and pecking. They also have access to fresh air and sunlight (anything from actually stepping foot into an outdoor coop to hanging-out in an enclosed barn with windows).
Certified Organic: Eggs from chickens that are fed an organic version of their natural vegetarian diet that is free of pesticides and antibiotics. This is the only label that is government (USDA) regulated. If the chickens’ diet includes omega-3 rich flaxseed or fish oil, the eggs will be labeled “Omega-3 Enriched.” Be aware that “hormone-free” means nothing; by law, chickens and turkeys are not fed hormones in the United States.
Certified Humane: This label guarantees that chickens have been given enough space in their habitat to enjoy natural behaviors such as nesting and forced molting is not allowed. It’s a step above organic in terms of animal treatment, but not a guarantee regarding their diet.

CALS 230
TOTAL FAT 14G
SAT FAT 5G
CHOL 190MG
SODIUM 470MG
CARBS 9G
FIBER 1G
PROTEIN 15G
CALCIUM 187MG
POTASSIUM 453MG
DIABETIC EXCHANGES: 2 MEAT, 1 FAT, 1 VEG