With a passion for memorable meals and remarkable dining experiences, Le Creuset's collaboration continues to grow with the renowned Blackberry Farm — the hotel and 4200-acre resort in the Smoky Mountains Travel & Leisure recently named North America's top luxury destination. Working together on everything from events to recipes, our partnership with this remarkable property and its proprietors has even inspired a new cast-iron product: the matte black Farmhouse Skillet. Available in North America exclusively through Blackberry Farm and in Le Creuset signature stores, the skillet embodies the rustic yet refined style that has become a hallmark of both acclaimed brands. Another exciting result of the partnership is a new video series featuring Le Creuset cookware in the capable hands of Blackberry Farm's culinary team. Click here to see the most recent video and recipe from Chef Josh Feathers — and stay tuned for more videos and news about this exciting collaboration.

Mushroom and Leek Frittata with Singing Brook Cheese

Le Creuset Kitchen Sessions with Josh Feathers of Blackberry Farm

Try it yourself:

10 1/4" Iron Handle Skillet 10 1/4" Iron Handle Skillet L2024-26 Revolution™ Spatula Spoon Revolution™ Spatula Spoon VB302

Mushroom and Leek Frittata with Singing Brook cheese

  • 6 farm eggs
  • 1/2 cup heavy cream
  • Maldon sea salt
  • 1 tablespoon bacon fat
  • 2 cups sliced shiitake mushrooms
  • 1 leek, trimmed, split and washed
  • 1/2 cup grated Singing Brook cheese

Preheat oven to 325°F. Crack the farm eggs into a bowl and whisk in the heavy cream until well-combined. Season with a pinch of the sea salt. Set aside.

In a hot Le Creuset skillet or braiser, melt the bacon fat. It should start to smoke right away. Add the mushrooms and cook until they take on a nutty toasted aroma and taste. Add the leeks and sweat 4 to 5 minutes, just until they glisten and begin to soften. Season with another pinch of sea salt and pour in the egg mixture. Reduce heat to medium and whisk or stir the eggs until curds begin to form.

Cook in the oven 8 to 10 minutes, until the eggs are just set. Remove the frittata from the oven and let rest for 2 minutes. Cut into 6 or 8 wedges and garnish with the grated cheese.

Serve alongside a tossed green salad dressed with apple or lemon vinaigrette.

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