Mushroom, leek and mozzarella Frittata

September 12, 2017




I do love a frittata because really and truly the skies the limit. I usually pick 2-3 veggies, a cheese and herbs and/or spices, and mix these with a few eggs, and boom you have a really healthy, hearty meal you can eat at any time of day.


I've picked some of my favourite fillings and toppings for this dish. If you fancy a meaty kick, use smoked bacon and start frying them for a minute before adding the leeks. For added protein and crunch I've added some pine nuts. I always make more than enough and keep the rest for the following morning or lunch.




Serves 3 



1 tsp butter

1 Leek, thinly slices

100g Mushrooms, sliced

60g baby spinach

Sage, roughly chopped

6 Eggs, whisked

A pinch of salt and pepper

1 ball of buffalo mozzarella, thinly sliced

20g of Pine Nuts

Handful of green salad or your favourite green veg, steamed




Melt the butter in a small frying pan on a medium heat. Add the leeks and mushrooms and saute for around 4 minutes until soft. Add the spinach and sage and continue to saute for a further 2 minutes or so.


Add the eggs along with the salt and pepper and use a wooden spoon to move the eggs around, drawing eggs to the centre of the frying pan and filling in the gaps with the rest of the egg. When the eggs start to stiffen remove from the heat.


Arrange the mozzarella over the frittata and place under the grill. When the cheese starts to bubble and turn brown, remove the pan from the oven with an oven glove and scatter the pine nuts on top. Return the pan to the grill and continue cooking until the pine nuts have toasted.


Remove from the grill and allow to cool before dividing the frittata into three portions. Serve one portion with a handful of green salad or your favourite green veg. Save the other two portions in airtight containers and put in the fridge for another day.


Flexi Tweak: Bacon will work really well with this dish. Roughly chop a rasher of smoked bacon and fry it up with the leeks.







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