Leek Mushroom Egg White Frittata
A Leek Mushroom Egg White Frittata is the perfect high protein, low calorie, nutritious breakfast, snack or dinner option. This frittata can be made ahead and is a healthy, spicy way to start your morning.
Servings: 6
Ingredients
- 1 tablespoon olive oil divided
- 2 medium leeks whites and pale green parts only, chopped
- 8 ounces baby bella mushrooms thinly sliced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups of AllWhites 100% Liquid Egg Whites or 8-9 egg whites
- 1/2 cup creme fraiche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 1/2 cup shredded Feta cheese
- 1/4 teaspoon Red pepper flakes
- 1 tablespoon Sriracha {optional}
Instructions
- Place a rack in upper third of oven; preheat to 400°.
- Heat 1 tablespoon oil in a large ovenproof skillet {I used cast iron} over medium heat. Add leeks; cook, stirring often, until softened, about 3-4 minutes. Add mushrooms, salt and pepper and cook, stirring often, until softened and all liquid has evaporated, 5-6 minutes.
- Whisk together egg white and crème fraîche and gently add to leek mixture and stir to combine. Cook for 3 minutes.
- Sprinkle the top with feta, parsley, and red pepper flakes.
- Put skillet in oven and bake, uncovered, for 8 to 10 minutes.
- Let cool until the sides start to release from pan. Drizzle top with Sriracha and serve from pan or use a rubber spatula to loosen and slide onto a serving plate.
Notes
Can make ahead and store covered in the refrigerator. Serve cold or gently reheat.