12 Mar Mushroom And Leek Frittata
Mushroom And Leek Frittata
By: Toby Amidor
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
- Preheat broiler
- In a medium bowl, whisk together the eggs, egg whites, milk, thyme, salt, and black pepper.
- 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.
- Pour the egg mixture over the cooked vegetables and cook until the eggs solidify, about 8 minutes.
- 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.
- Allow the frittata to cool for 10 minutes before cutting into 4 even slices.
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