Mushroom And Leek Frittata

Mushroom And Leek Frittata

Mushroom And Leek Frittata
 
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Nutrition Information
  • Serves: 4 servings
  • Serving size: 1 slice
  • Calories: 200
  • Fat: 13 g
  • Saturated fat: 3.4 g
  • Trans fat: 0 g
  • Carbohydrates: 8 g
  • Sugar: 3 g
  • Sodium: 340 mg
  • Fiber: 1 g
  • Protein: 14 g
  • Cholesterol: 190 mg
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
Ingredients
  • 4 large eggs
  • 4 large egg whites
  • ¼ cup nonfat milk
  • 1 teaspoon ground thyme
  • ¼ teaspoon ground thyme
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • ½ medium leek, sliced lengthwise and thinly sliced (1 cup)
  • 1 clove garlic, minced
  • 1 (8-ounce) package crimini or baby bella mushrooms, thinly sliced (3 cups)
  • ¼ cup reduced-fat shredded cheddar cheese
Instructions
  1. Preheat broiler
  2. In a medium bowl, whisk together the eggs, egg whites, milk, thyme, salt, and black pepper.
  3. Heat the olive oil in a medium skillet over medium heat. Once the skillet is hot, add the leeks and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, 30 seconds more. Add the mushrooms and cook until softened and the mushrooms release their liquid, about 8 minutes.
  4. Pour the egg mixture over the cooked vegetables and cook until the eggs solidify, about 8 minutes.
  5. Sprinkle the top evenly with the cheese and carefully place the skillet in the broiler until the cheese has melted and the eggs have set, about 5 minutes.
  6. Allow the frittata to cool for 10 minutes before cutting into 4 even slices.

 

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