Mushroom, Leek, Tomato and Yogurt Frittata
Ingredients
- 2 Tablespoons olive oil
- 100g sliced mushrooms
- 150g sliced leeks
- 50g chopped cherry tomatoes
- 6 eggs
- 130g Whole Milk Natural Live Yogurt
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon minced fresh parsley
Method
- Pre heat the oven to 180C fan.
- Add 2 Tablespoons olive oil to an oven safe skillet.
- Over medium high heat, heat the oil until it just begins to shimmer.
- Add the leeks, tomatoes and the mushroom and sauté for 5 minutes or until the mushrooms and leeks are tender.
- While the vegetables are cooking, combine the eggs and yogurt in a bowl.
- Add 1 teaspoon salt and ½ teaspoon pepper. Whisk.
- Pour the egg/yogurt mixture into the skillet.
- Sprinkle the sun dried tomatoes on top.
- Cook over medium high heat for 3 minutes, until the eggs just begin to set at the edges.
- Carefully place skillet in the oven.
- Bake for 20 – 25 minutes or until the eggs are set and top is golden brown.
- Remove from oven and let rest for 5 minutes.
- Slice and serve.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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