Baked Spinach & Mushroom Frittata (Main)

Name: Baked Spinach & Mushroom Frittata (Main)
Cuisine: Italian, Mediterranean, European
Ingredients: 1 tsp olive oil; 3 cloves garlic, crushed; 200 gms small leek, thinly sliced/ onion sliced; 400 gms, mushrooms, sliced; 200 gms spinach leaves; 2 eggs; 6 egg whites; 125 ml milk; 50 gms cheddar cheese/ mozzarella cheese

5 steps

Cuisine- International

Updated at: Thu, 17 Aug 2023 01:45:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories187.1 kcal (9%)

Total Fat9.2 g (13%)

Carbs11.9 g (5%)

Sugars5.2 g (6%)

Protein16.5 g (33%)

Sodium247.3 mg (12%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspolive oil

3cloves garlic

crushed

200 gmsleek

small, thinly sliced onion sliced

400 gmsmushrooms

sliced

200 gmsspinach leaves

2eggs

6egg whites

125mlmilk

50 gmscheddar cheese

mozzarella cheese

Instructions

Step 1

Preheat the oven to moderate low

Step 2

Oil deep round cake tin. Line base with baking parchment paper (butter paper).

Step 3

Heat oil in non stick frying pan; cook garlic and leeks, stirring, until leeks soften. Add mushrooms; cook, stirring until mushroom are just tender. Add spinach leaves, stirring, cook for 1 minutes. Discard the excess liquid.

Step 4

Whisk egg and egg whites, milk and cheese in the large bowl. Stir in vegetable mixture.

Step 5

Pour egg mixture into prepared tin. Bake in moderately low oven about minutes or until just set. Place frittata under hot grill until browned. Serve immediately.