Leek, Broccoli and Mushroom Frittata
with Leek & Broccoli
- Gluten Free
- Paleo
- Vegetarian
- Low Calorie
- Low Carb
This mushroom, leek and broccoli frittata is excellent whether served hot for dinner or as a do-ahead dish. This classic combination of mushrooms, sweet sautéed leeks and fresh broccoli makes this frittata a weeknight winner.
Nutrition Per Serving
- Calories 442
- Carbs 22.8g
- Fat 28.6g
- Fibre 5.2g
- Protein 26.1g
- Sugar 8.4g
Reviews
No reviews yet
Follow the recipe steps below
-
0.0
min
Preheat the oven to 180C.
-
0.5
min
Finely slice the leek.
-
2.0
min
Cut the broccoli into small florets.
-
3.0
min
Slice the brown mushrooms.
-
4.5
min
In a bowl, whisk together the eggs and set aside.
-
6.5
min
In a frying pan, add some olive oil and heat over medium high heat.
-
7.5
min
Add the leek and sautee until softened.
-
8.0
min
Add the broccoli and mushrooms and continute to sautee until the broccoli is softened.
-
10.5
min
Add a splash of water to help soften the broccoli and mushrooms.
-
11.0
min
Transfer the egg mixture to a baking dish.
-
12.0
min
Add the leek, broccoli and mushroom mixture.
-
13.0
min
Place the frittata mixture into the oven to bake for approximately 15 minutes (or until firm).
-
28.0
min
Remove the frittata from the oven and distribute among serving plates.
-
30.0
min
Serve the fresh rocket and cherry tomatoes alongside the frittata.
Pantry Ingredients
Reviews
There are no reviews yet. Be the first to leave a review!