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Leek, Mushroom and Yogurt Frittata
This easy, 30 minute vegetarian Leek, Mushroom and Yogurt Frittata recipe is luscious and ideal for breakfast, brunch or dinner.
- Main Ingredients
- 2 Tablespoons olive oil
- 1 cup sliced mushrooms brown or white - your choice!
- 1 cup sliced leeks rinsed well
- 6 eggs
- ⅔ cup Chobani® Non Fat Plain Greek Yogurt
- 1 teaspoon salt
- ½ teaspoon pepper
- Additional ingredients:
- ¼ cup drained and chopped sun dried tomatoes
- ¼ teaspoon freshly grated nutmeg
- 1 Tablespoon minced fresh parsley
Pre heat the oven to 350 degrees.
Add 2 Tablespoons olive oil to an oven safe skillet (do not use a non stick pan since you will be baking this fritatta in the oven).
Over medium high heat, heat the oil in an oven safe skillet until it just begins to shimmer.
Add the leeks and the mushroom and saute for 5 minutes or until the mushrooms and leeks are tender.
While the leeks and mushrooms are cooking, combine the eggs and yogurt in a bowl.
Whisk thoroughly to combine.
Add 1 teaspoon salt and ½ teaspoon pepper and ¼ teaspoon freshly grated nutmeg if using.
Whisk to combine.
Pour the egg/yogurt mixture into the skillet.
Sprinkle the sun dried tomatoes on top if using.
Cook over medium high heat for 3 minutes until the eggs just begin to set at the edges.
Carefully place skillet in the oven.
Bake for 20 - 25 minutes or until the eggs are set and top is golden brown.
Remove from oven and let rest for 5 minutes.
Slice and serve.
Calories: 140kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 474mg | Potassium: 241mg | Fiber: 0g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 7.7mg | Calcium: 60mg | Iron: 1.3mg