2 tablespoons olive oil, divided
2 medium leeks, whites and pale green parts only, chopped
8 ounces of mushrooms, thinly sliced – I use crimini aka (baby bellas)
12 large eggs
1/2 cup sour cream
2 tablespoons minced parsley
3/4 cup shredded Fontina cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper

Place a rack in upper third of oven; preheat to 350°.

Heat 1 tablespoon oil in a 10-inch ovenproof skillet (cast iron works great and holds the heat if served hot) over medium heat. Add leeks; stirring often, until softened, about 5 minutes. Add mushrooms stirring often, until all liquid has evaporated, 8-10 minutes.

Whisk eggs, sour cream, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.

Add remaining 1 tablespoon oil to the skillet and stir well. Pour the egg mixture over the mushrooms and leeks, shaking the pan to evenly distribute mixture.

Place the skillet in the oven and bake the frittata, until its edges begin to set, about 5 minutes. Sprinkle remaining 1/4 cup cheese over eggs bake until golden brown and center is set, 25-30 minutes.

The above is merely a guideline for making a Frittata, change the cheese, add some spinach, change the leeks to a plain onion or green onions, maybe use fresh oregano instead of the parsley, find whatever is fresh for the season. The most important part: if you add something with a high moisture content you need to sauté it, something like broccoli the sautéing would be minimal. Consider serving your Frittata with salsa. Frittatas can be served warm or at room temperature, which means it is a perfect do ahead dish.