Mushroom, Leek and Tomato Frittata
Ingredients
Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt
2 Tablespoons olive oil
100g sliced mushrooms
150g sliced leeks
50g chopped cherry tomatoes
6 eggs
130g Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt or Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon minced fresh parsley
Method
- Pre heat the oven to 180°C fan.
- Add 2 Tablespoons olive oil to an oven safe skillet
- Over medium high heat, heat the oil until it just begins to shimmer
- 4. Add the leeks, tomatoes and the mushroom and sauté for 5 minutes or until the mushrooms and leeks are tender
- While the vegetables are cooking, combine the eggs and yogurt in a bowl
- Add 1 teaspoon salt and ½ teaspoon pepper. Whisk
- Pour the egg/yogurt mixture into the skillet
- 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
