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 greenhouse tomatoes and cucumbers.
- 1 tbsp (15 mL) butter
- 2 cups (500 mL) sliced halved well-washed Ontario Leeks (2) (white part only)
- 2 cups (500 mL) sliced Ontario Mushrooms (about 4 oz/125 g)
- 1/2 cup (125 mL) cream cheese with garlic and herbs
- 6 Ontario Eggs
- 1/4 tsp (1 mL) each salt and pepper
In 10-inch (25 cm) ovenproof non-stick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.
In medium bowl, beat cream cheese to soften. Beat in eggs, 1 at a time, until smooth. Season with salt and pepper. Pour into skillet and stir gently with wooden spoon to combine with leeks and mushrooms.
Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes.
Adjust oven rack 4-inches (10 cm) below broiler element; turn on broiler. Broil until lightly golden, about 2 minutes.
- Protein: 12 grams
- Fat: 18 grams
- Carbohydrates: 10 grams
- Calories: 245
- Fibre: 18 grams
- Sodium: 405 mg