EGG, LEEK AND MUSHROOM FRITTATA
Ingredients:
- 1 teaspoon butter (7g)
- 50g leeks, thinly sliced
- 50g button or mixed mushroom sliced
- 2 garlic cloves, crushed
- 2 whole eggs
- 150g egg white
- 20g grated parmesan
- 20g torn basil leaves
- Salt and pepper to taste
Method:
- Preheat the oven to 180°C and lightly grease cake pan.
- Melt butter in a large frying pan over medium-low heat. Add leek and cook for 5 minutes until soft but not browned. Add mushrooms and garlic and stir for 5 minutes, or until mushrooms are soft.
- Meanwhile, whisk together eggs and parmesan in a jug. Season. Fill prepared pan with leek mixture, sprinkle with basil and pour over egg mixture. Bake for 20 minutes until lightly browned and set. Cool slightly then turn out onto a plate.
Nutrition Facts:
- Calories: 403.6 Cal
- Protein: 36.5g
- Carbs: 16.1g
- Fat: 21.3g
