RECIPE: MUSHROOM AND LEEK FRITTATA

bodhi wellness frittata

You can’t go past frittatas if you’re looking for an easy, nutritious and of course, delicious meal to make for the week. It’s 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.

This would have to be my most loved recipe amongst my patients. Add it to your weekly meal prep and I’m sure you’ll love it to.

Ingredients :

  • 1 leek thinly, sliced (white part only)
  • 300-400g mushrooms, sliced (can use regular white/brown mushrooms or a combination of Swisse brown/oyster mushrooms as well
  • 200g baby spinach, roughly chopped
  • 10-12 whole eggs, whisked
  • 100g fetta
  • 1 TBSP extra virgin olive oil
  • 1-2 tsp dried thyme
  • 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 heat 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!

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