Mushroom Leek Frittata

(As I mentioned in the previous post, this recipe is from a Moosewood restaurant cookbook.)

1 1/2 cups whole-wheat bread cubes
3 tablespoons butter
3 tablespoons olive oil
2 medium garlic cloves, minced
1 cup chopped leeks
2 cups sliced mushrooms
1 tablespoon fresh dill (1 teaspoon dried)
Salt and pepper to taste
4 ounces cream cheese in 1/2 inch cubes
1 1/2 cups grated sharp cheddar cheese
4 eggs
1 1/2 cups milk

Toast the bread cubes on a tray in a 375-degree oven. Meanwhile, lightly saute the garlic in 2 tablespoons each of the butter and the olive oil until the garlic is golden. When the bread cubes are crispy, remove them from the oven, toss with the garlic butter, and set aside.
[For this part I just use store-bought garlic butter croutons. So I only use 1Tbsp each of the butter and olive oil, to use for sauteing the garlic and leeks and mushrooms.]
Next, saute the leeks in the remaining 1 tablespoon each of butter and oil for a minute or two. Add the mushrooms, herbs, salt and pepper, and continue to cook, stirring occasionally. Cover the pan to retain juices. The vegetables are ready when they are just tender.
Preheat the oven to 375.
Butter a 9-by-9-inch pan. Layer ingredients as follows; first the bread cubes, next the cream cheese, then the vegetables, and finally the grated cheddar cheese. Beat together the eggs and milk with some salt and pepper and pour this over the other ingredients in the pan. Bake until the frittata is puffy and golden, about 30 minutes. Serve immediately. Makes six servings.

And so good it’ll make you whimper.