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:

  1. Preheat the oven to 180°C and lightly grease cake pan.
  2. 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.
  3. 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

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