Ingredients Jump to Instructions ↓

  1. 1 teaspoon low-fat dairy-free spread

  2. 3 cloves garlic, crushed

  3. 1 small leek (200g), sliced thinly

  4. 400g button mushrooms, sliced thickly

  5. 200g baby spinach leaves

  6. 2 eggs

  7. 6 egg whites

  8. cup (125ml) skim milk

  9. 1/3 cup (40g) coarsely grated low-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately slow.

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

  3. 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.

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

  5. 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.

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

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


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