Leek and Mushroom Frittata with Feta
- Gluten free
- Peanut free
- Low calorie
- Low carb
This Greek-style frittata uses dill as the main seasoning, but you can use parsley if you prefer.
Ingredients
- 3 tbsp (45 mL) olive oil
- 4 cups (1 L) thinly sliced leeks (buy 2 leeks)
- 3/4 tsp (4 mL) salt
- 3 cups (750 mL) sliced white mushrooms (buy 8 oz/250 g white mushrooms)
- 8 eggs
- 1/4 tsp (1 mL) black pepper
- 1 cup (250 mL) chopped fresh dill
- 1 cup (250 mL) crumbled feta cheese (buy 5 oz/150 g feta cheese)
Preparation
In ovenproof skillet, heat oil over medium heat; fry leeks with 1/2 tsp/2 mL of the salt until soft, 6 to 7 minutes.
Add mushrooms; fry, stirring often, until mushrooms are soft and no liquid pools in skillet, about 5 minutes.
Beat eggs with 1/4 cup/60 mL water, pepper and remaining salt. Pour into pan. Stir dill and feta cheese into just the top of the egg mixture. Run heatproof spatula around side to let egg mixture flow underneath until only half of the egg mixture is still liquid.
Transfer to upper rack of 425F/220C oven; bake until set and light golden, 10 to 14 minutes.
Makes 4 to 6 servings.
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