Mushroom Leek Mexican Cheese Frittata


A good friend of mine started an annual tradition a few years ago where all the important woman who have made an impact in our lives get together the weekend before Mother’s Day for a potluck brunch. It’s a pre-celebration to Mother’s Day, a time where we can all come together and just relax and chat about life’s pleasures.

I thoroughly appreciate this day, and claim it as my own, because let’s face it, my Mom should be celebrated and Mother’s Day is still about her. Even though I am a Mom myself…. I’d rather dedicate the day to my Mama. So that’s why I don’t mind celebrating it twice…I’m sorry, I got sidetracked, back to the potluck. Since there are only women invited to this day of eating and exchanging thoughts, the menu tends to have lots of healthy varieties and a few sweet indulgences.

This year I have signed up to bring a frittata. Women love this classic egg dish, and especially when it is loaded with veggies and Cacique® Cotija cheese. I take it a step further and add in Cacique® Crema Mexicana to the egg batter, and top the entire frittata in grated Cacique® Oaxaca Cheese. I couldn’t wait till the Mother’s Day celebration to sink my teeth into this delectable dish, so I gave my eggs a good whipping this past weekend and this was the results: Mushroom Leek Mexican Cheese Frittata! It was so easy to make and even better can all be made in one pan. I used a oven proof non stick pan, and started by sautéing my veggies in the pan, then once they were cooked to perfection I added in the egg batter and cheese. Popped that same pan in the oven at 350 and just baked it till the eggs set and the edges browned slightly for about 25 minutes. Get some. Serve it to your Mamma. That wasn’t a joke. ☺

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.


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