Breakfast for dinner anyone!? This baby is just as good at room temperature as it is fresh from the oven. A one pot meal which means easy to make and easy to cleanup! This is also a great do ahead dish that can be warmed up easily later. I'm serving this tasty treat with a baby arugula salad with a tangy lemon dressing.
2 Tbsp. olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 oz. crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup sour cream
2 Tbsp. coarsely chopped flat-leaf parsley
3/4 c. shredded Fontina cheese, divided
Kosher salt, freshly ground pepper
Place a rack in upper third of oven; preheat to 350°F.
Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
Meanwhile, whisk eggs, sour cream, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the omelette, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake omelette until golden brown and center is set, 25-30 minutes. Serve and Enjoy!
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