With mushrooms and fragrant leeks, this hearty oven-baked frittata is ideal comfort food.
What You Need
Original recipe yields 8 servings
1 Tbsp. olive oil
1/2 lb. sliced fresh mushrooms
1 leek, white and light green parts sliced
1 cup cholesterol-free egg product
2 Tbsp. water
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
1/4 cup chopped fresh parsley
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Let's Make It
Heat large skillet on medium-high heat. Add oil, mushrooms and leeks; cook and stir 5 min. or until leeks are tender. Spoon into 9-inch pie plate sprayed with cooking spray.
Beat eggs, egg product and water in medium bowl with whisk until well blended. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate. Top with remaining cheese.
Bake 30 min. or until knife inserted in center comes out clean.
Substitute 4 egg whites for the cholesterol-free egg product.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.