2 whole eggs + 4 egg whites
1/4 cup skim milk
2-3 cups mushrooms, sliced (I used portabello, shiitake, and oyster)
5 small leeks, finely chopped (about 1 1/2 to 2 cups)
5 shallots, finely chopped
1 bulb mild garlic (or 3-4 cloves conventional garlic), minced
2 oz light havarti (or other mild white cheese), grated
1/4 oz pecorino romano, shaved
4 tsp olive oil, divided
1-2 tsp fresh dill, finely chopped
black pepper, freshly ground
salt to taste
In a small bowl, whisk the eggs, milk, and several grinds of black pepper until foamy. Put in the fridge until needed.
Heat 1 tsp of oil in an oven-proof skillet (non-stick if you have such a two-in-one wonder) over medium-high heat. Once the pan is hot, cook the mushrooms just a couple of minutes, stopping before they become juicy. Remove them from the pan, and set them aside. Turn the heat down to medium, add 1 tsp of oil to the same skillet, and sauté the garlic and shallots until they begin to turn transparent, about 1 to 2 minutes. Then add the leeks and continue to sauté until tender, about 3-5 more minutes. Remove the vegetables from the skillet.
Preheat the oven on the boiler setting, with the rack about 4-6 inches from the broiler. Reduce the heat under the skillet to medium-low. Add the remaining 2 tsp of oil to the skillet, and spread it to cover the entire bottom, and up the sides a couple of inches. Pour the eggs into the skillet. Add the vegetables, spreading them around evenly. Sprinkle the cheese evenly on top, and then do the same with the dill. Let cook (without stirring) for about 5 minutes or until the eggs at the edges of the skillet and most of the egg in the bottom and middle are set, but there is still some loose egg on top.
Transfer the skillet to the broiler, and cook about 3-5 minutes until the egg is set on top, and the frittata is golden. Remove the skillet from the oven (don’t forget the oven mitt!). Cut into 4 pieces.