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
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To broiler proof your skillet, wrap handle in foil.
Ingredients
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Butter |
1 Tbsp (15 mL)
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Sliced halved well-washed Ontario Leeks
(2 to 3 units)
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2 cups (500 mL)
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Sliced Ontario Mushrooms
(about 4 oz/125 g)
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2 cups (500 mL)
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Cream cheese with garlic and herbs |
1 pkg (113 g)
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Eggs |
6
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Pepper |
1/4 tsp (1 mL)
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Salt |
1/4 tsp (1mL)
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Directions
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In large ovenproof nonstick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.
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In bowl, beat cream cheese to soften. Whisk in eggs, 1 at a time, until smooth. Season with salt and pepper.
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Pour into skillet and stir gently with wooden spoon to combine.
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Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes.
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Broil until lightly golden, about 2 minutes.
© – Source: Foodland Ontario, 2010.
Nutrition Information per serving:
Calories: 248 kcal
Protein: 12 g
Fat: 19 g
Carbohydrate: 11 g
Fibre: 2 g
Sodium: 322 mg
Calcium: 90 mg
Iron: 2.5 mg
Last Update – July 25, 2017