Leek, Spinach And Mushroom Frittata
Per serving 3.0g fat; 380kJ
This Italian interpretation of a low-fat vegetable omelette simplifies the cooking process by oven-baking, rather than completing it on the stove-top.
INGREDIENTS
1 teaspoon low-fat dairy-free spread
3 cloves garlic, crushed
1 small leek (200g), sliced thinly
400g button mushrooms, sliced thickly
200g baby spinach leaves
2 eggs
6 egg whites
½ cup (125ml) skim milk
1/3 cup (40g) coarsely grated low-fat cheddar cheese
METHOD
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.
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