Leek, Spinach And Mushroom Frittata

Preheat oven to moderately slow.

Oil deep 23cm-round cake pan. Line base with baking paper.

Melt dairy-free spread in medium frying pan; cook garlic and leek, stirring, until leek softens. Add mushrooms; cook, stirring, until mushrooms are just tender. Add spinach; cook, stirring, until spinach just wilts. Drain off and discard any liquid.

Using whisk, combine eggs, egg whites, milk and cheese in large bowl; stir in vegetable mixture.

Pour egg mixture into prepared pan. Bake in moderately slow oven about 30 minutes or until just set. Place frittata under hot grill until browned.

Tip : Use Swiss brown mushrooms as an alternative tasty mushroom.

Serving suggestion : Serve with a salad of sliced tomatoes and shredded basil.