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Baked Mushroom Leek Frittata
Serves 2 – 4
Ingredients
2 tsp canola/olive oil
1 medium leek, white and light green parts only, cut in half lengthwise and thinly sliced
250g sliced mushrooms (a mix of White Button and Big Brown)
1 tbsp water
1 clove garlic, minced
1 tbsp chopped fresh thyme
½ tsp salt
freshly ground pepper, to taste
6 large eggs
1 cup evaporated skim milk
1 cup (120g) shredded Parmesan cheese
Method
1 Preheat oven to 190°C. Spray a 22cm pie dish or ovenproof saucepan with cooking spray and set aside.
2 Heat canola/olive oil in a large frying pan over medium-high heat. Add leeks and sauté 3 minutes, until softened. Add mushrooms and sauté 5 – 6 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 1 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 Parmesan in the bottom of the pie dish or saucepan and top with the mushroom and leek mixture. Pour egg mixture on top and sprinkle with remaining ¼ cup cheese. Bake frittata for 30 minutes until top is puffed and golden brown.