RecipeLeek and Mushroom Frittata

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 11 g
  • Total Fat: 7 g
    • Unsaturated Fat: 4 g
    • Saturated Fat: 3 g
  • Cholesterol: 150 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 1 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 280 mg

You’re going to flip for this cheesy frittata. It’s a cinch to make, perfect for entertaining, and packed with filling protein to keep you full until your next meal. Dig in!

  • Prep time
  • Total Time
This recipe makes 6 to 8 servings

• 6 whole eggs
• 6 egg whites
• ½ cup light or fat-free sour cream
• 1 package (8 ounces) mushrooms, such as button, oyster, or cremini, chopped
• 2 large leeks, chopped
• 4 ounces feta or fontina cheese, shredded
• 3 to 4 sprigs of fresh thyme, leaves removed from stems, chopped
• 1 small bunch fresh chives (about 5), minced


(I recommend cutting the veggies and herbs, shredding the cheese, and mixing the eggs/sour cream the night before and keeping it all in the fridge)

In a large bowl, blend the eggs, egg whites with sour cream. Add 1/8 teaspoon kosher salt, and 2 tablespoons thyme leaves. Set aside and allow it to reach room temperature.

Preheat oven to 350. Remove stem and dark green tops of leaving only the white and pale green section, cut in half lengthwise. Slice leeks into thin semicircles. Finely chop mushrooms.

Liberally coat a large skillet with oil spray and warm over on medium/med-high, heat.  Add chopped leeks, cook 5 minutes, stirring occasionally. Add mushrooms, cook another 5 mins or until liquid is absorbed. Add ¼ teaspoon kosher salt and mix through. Spread veggies out evenly in pan. (It will look like a lot). Crumble ½ the cheese evenly over the top (2 ounces).

Very slowly add the egg/sour cream mixture over the veggies and cheese. Sprinkle on remaining cheese (crumbling up large pieces). Keep it on the heat about 3 to 5 minutes, or until sides start to look a little done. Put the entire skillet into the oven about 15 to 25 minutes or until it looks nearly set and the middle puffs up, but the top should not brown. (It will continue to cook when you take it out.)

Top with minced chives. Tastes great fresh from the oven, room temperature or cold.