Leek, Spinach and Mushroom Frittata
08 February 2009
Abstract
Great Vegetarian Meal
Ingredients
- 1 teaspoon low fat dairy spread
- 3 cloves garlic, crushed
- 1 small leek, sliced thinly
- 400g button mushrooms, sliced
- 200g baby spinach leaves
- 2 eggs
- 6 egg whites
- 1/2 cup low fat milk
- 1/3 cup coursely grated low fat cheddar cheese
Method
Pre heat oven to moderately slow
Oil deep 23cm round cake pan and line with baking paper.
Melt dairy spread in medium frying pan. Cook garlic, and leek until leek softens. Add mushrooms, cook stiring until mushrooms are just tender. Add spinach and cook until spinach wilts. Drain and disgard any liquid.
Using whisk, combine eggs, egg whites, milk and cheese in a large bowl; stir in vegetable mixture.
Pour mixture into prepared cak pan. Bake for 30 minutes or until just set.
Place frittata under hot grill until browned.