You can’t go past frittatas if you’re looking for an easy, nutritious and of course, delicious meal to make for the week. This mushroom and leek frittata is an excellent option for any meal of the day. However for lunches and dinner I like to serve it together with a fresh green salad.
Mushrooms are also a fantastic source of Vitamin D and antioxidants, perfect to support immune system. Did you know a great way to enhance vitamin D in mushrooms is by leaving the mushrooms outside in the sun for 15 minutes to transform the UV light from the sun into Vitamin D in the mushrooms naturally. Just make sure you place them upside down with the gill sides facing towards the sun
This would have to be one of the most loved recipes I share with patients. Add it to your weekly meal prep and I’m sure you’ll love it too.
INGREDIENTS:
- 1 leek thinly, sliced (white part only)
- 300-400g mushrooms, sliced (can use regular white/brown mushrooms or a combination of Swiss brown/oyster mushrooms as well
- 200g baby spinach, roughly chopped
- 10-12 whole eggs, whisked
- 100g crumbled fetta
- 1 TBSP extra virgin olive oil
- 1-2 tsp dried thyme leaves
- Salt and pepper to taste
METHOD:
- Preheat oven to 180 degrees celsius
- Line a baking dish or large glass Pyrex container with baking paper
- Whisk eggs and set to the side
- Heat frying pan with Extra Virgin Olive Oil
- Add thinly sliced leek to pan and sauté until soft (approx. 3-4 minutes)
- Add mushrooms and continue to sauté for another 3-4 minutes or until softened
- Sprinkle with dried thyme
- Add baby spinach and cook until just wilted
- Remove the veggies from the frypan and spoon them into a lined baking dish
- Crumble 3/4 of the fetta (leaving 1/4 aside)
- Pour whisked egg mixture over veggies and fetta
- Crumble remaining fetta on top
- Bake in oven for 45 mins or until cooked through (mixture should be firm)
- Once cooled, cut into squares and serve
Enjoy!
STORAGE:
Can store in fridge for 3 days or freezer for 3 months