Mushroom, Leek and Potato Frittatta

Mushroom, Leek and Potato Frittatta

1tbs olive oil 1 spring onion, thinly sliced
2 cloves garlic, crushed 8 eggs
400gm Nicola or new potatoes – peeled, cut into 1cm cubes Ground pepper, to taste
500gm button mushrooms, sliced Himalayan rock salt, or sea salt – to taste
1 large leek, sliced finely Spring onion – extra sliced for garnish
  • Preheat oven to 200C/180C fan forced
  • Grease a 20cm x 20cm square baking dish
  • Heat olive oil in a large non stick frying pan. Saute garlic over medium to high heat until golden brown
  • Turn heat down to medium and add potato cubes. Saute 2-3 minutes.
  • Add mushrooms and leek slices.  Saute until vegetables are softened and golden brown.
  • Add spring onion, stir to combine and heat through.
  • Remove from heat and set aside.
  • Beat eggs lightly in a bowl and season with salt and pepper
  • Add sautéed vegetables to eggs and pour mixture into prepared baking dish.
  • Bake in a preheated oven 20-30 minutes or until firm when touched in the middle.
  • Cut into slices and serve.  Sprinkle with extra sliced spring onion is desired.

Serves 6.  Based on 6 serves, 673 kj/161 cal; protein 10.9g; fat 7.9g; saturated fat 2g; carb 10.4g; sugars 1.3g; fibre 2.5g; sodium 77mg; GI medium

To boost the carb load serve with gluten free grainy bread.

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