Recipe

Leek, mushroom and tomato frittatas

Feb 28, 2010 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 2
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Ingredients

Leek, mushroom and tomato frittatas
  • 1 (200g) small leek, washed, trimmed, thinly sliced
  • 90 gram button mushrooms, quartered
  • 2 teaspoon olive oil
  • 6 (75g) cherry tomatoes, halved
  • 1 egg
  • 3 egg whites
  • 1/4 cup (60g) low-fat ricotta cheese

Method

Leek, mushroom and tomato frittatas
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    In a medium frying pan, heat oil over medium heat; cook leek, stirring, for about 5 minutes or until softened. Add mushrooms; cook, stirring occasionally, for about 5 minutes, or until tender. Spoon mixture into two 1-cup (250ml) ovenproof dishes.
  • 3
    Meanwhile, combine egg, egg whites and cheese in a small bowl; season; pour into dishes. Top with tomato.
  • 4
    Bake frittatas for about 25 minutes or until set. Serve.

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