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Leek, Mushroom and Cheese Frittata

This versatile light supper, lunch or brunch frittata is easy to make and ultra-flavourful with its garlic-and-herb cream cheese. Serve with crusty multigrain bread and sliced tomatoes and cucumbers.

1 tbsp (15 mL) butter

2 cups (500 mL) sliced halved well-washed Ontario Leeks (2 to 3)

2 cups (500 mL) sliced Ontario Mushrooms (about 4 oz/125 g)

1 pkg (113 g) cream cheese with garlic and herbs

6 eggs

1/4 tsp (1 mL) each of salt and pepper

In large ovenproof nonstick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.

In bowl, beat cream cheese to soften. Whisk in eggs, 1 at a time, until smooth. Season with salt and pepper.

Pour into skillet and stir gently with wooden spoon to combine. Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes. Broil until lightly golden, about 2 minutes.