Leek Mushroom Egg White Frittata

Leek Mushroom Egg White Frittata

Leek Mushroom Egg White Frittata

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Start your day the high protein way! This low calorie dish features a double dose of savory with leeks and mushrooms baked with tangy crème fraiche and healthy Bob Evans.

Recipe Ingredients

1 tbsp
olive oil, divided
2
medium leeks, whites and pale green parts only, chopped
8 oz
baby bella mushrooms, thinly sliced
1/4 tsp
salt
1/4 tsp
black pepper
1/2 cup
creme fraiche or sour cream
2 tbsp
coarsely chopped flat-leaf parsley

Instructions

1
Place a rack in upper third of oven; preheat to 400°.
2
Heat 1 tablespoon oil in a large ovenproof skillet {I used cast iron} over medium heat. Add leeks; cook, stirring often, until softened, about 3-4 minutes. Add mushrooms, salt and pepper and cook, stirring often, until softened and all liquid has evaporated, 5-6 minutes.
3
Sprinkle the top with feta, parsley, and red pepper flakes.
4
Put skillet in oven and bake, uncovered, for 8 to 10 minutes.
5
Let cool until the sides start to release from pan. Drizzle top with Sriracha and serve from pan or use a rubber spatula to loosen and slide onto a serving plate.

Leek Mushroom Egg White Frittata

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