Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch 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, crème fraîche, 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 frittata, 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 frittata until golden brown and center is set, 25-30 minutes.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 31.1mg||10 %|
|Sodium 406.7mg||14 %|
|Potassium 654.6mg||17 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 17.7g|
|Protein 13.5g||19 %|
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Calories per serving: 209
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