|
This versatile light supper, lunch or brunch frittata is
easy to make and ultra-flavourful with its garlic-and-herb
cream cheese. Serve with crusty multigrain bread and sliced
tomatoes and cucumbers.
| Preparation Time: |
5 minutes |
| Cooking Time: |
15 minutes |
| |
Serves 4 |
| 1tbsp (15 mL) |
butter |
| 2 cups (500 mL) |
sliced halved well-washed Ontario Leeks
(2 to 3) |
| 2 cups (500 mL) |
sliced Ontario Mushrooms (about 4 oz/125
g) |
| 1 |
pkg (113 g) cream cheese with garlic and
herbs |
| 6 |
eggs |
| 1/4 tsp (1 mL) |
each salt and pepper |
In large ovenproof nonstick skillet, melt butter over medium
heat. Add leeks and mushrooms; cook, stirring often, for
about 5 minutes or until softened.
In bowl, beat cream cheese to soften. Whisk in eggs, 1 at
a time, until smooth. Season with salt and pepper. Pour
into skillet and stir gently with wooden spoon to combine.
Cover and reduce heat to low; cook until set and lightly
puffed, 8 to 10 minutes. Broil until lightly golden, about
2 minutes.
Tip: To broiler proof your skillet, wrap handle in
foil.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
14 grams |
|
Fat: |
20 grams |
|
Carbohydrates: |
10 grams |
|
Calories:
|
274 |
|
|
Source of Fibre |
| Top of Page |
|
