Baked Mushroom Leek Frittata Featured

Baked Mushroom Leek Frittata 


For 4


  • 2 tsp Canola/olive oil
  • 1 medium leek, white and light green parts only, cut in half lengthwise and thinly sliced
  • 250 sliced mushrooms (a mix of white button & big brown)
  • 1 tbsp water
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh thyme
  • 0.5 tsp salt
  • Freshly ground pepper, to taste
  • 6 large eggs
  • 1 cup evaporated skim milk
  • 1 cup shredded Parmesan cheese

Baked Mushroom Leek Frittata Method

    1. Preheat oven to 190°C. Spray a 22cm pie dish with cooking spray and set aside.
    2. Heat canola/olive oil in a large frying pan over medium-high heat. Add leeks and sauté three minutes, until softened. Add mushrooms and sauté five to six minutes until softened and most of the water has evaporated. Add 1 tbsp. water to deglaze the pan. 
    3. Stir in garlic, thyme, ¼ tsp salt, and pepper, and cook one minute until fragrant. Remove from heat. 
    4. In a medium bowl, whisk together eggs, evaporated skim milk, remaining ¼ tsp salt, and pepper, to taste. 
    5. Sprinkle ¾ cup of cheese in bottom of pie dish and top with mushroom and leek mixture. Pour egg mixture on top and sprinkle with remaining ¼ cup cheese. 
    6. Bake frittata for 30 minutes until top is puffed and golden brown. 
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