Baked Spinach & Mushroom Frittata

Prep: 10 minutes | Cook: 25 minutes | Servings: 4 people


1 tsp olive oil

3 cloves garlic, crushed

200 gms small leek, thinly sliced/ onion sliced

400 gms, mushrooms, sliced

200 gms spinach leaves

2 eggs

6 egg whites

125 ml milk

50 gms cheddar cheese/ mozzarella cheese


  • Preheat the oven to moderate low
  • Oil deep round cake tin. Line base with baking parchment paper (butter paper).
  • Heat oil in non stick frying pan; cook garlic and leeks, stirring, until leeks soften. Add mushrooms; cook, stirring until mushroom are just tender. Add spinach leaves, stirring, cook for 1 minutes. Discard the excess liquid.
  • Whisk egg and egg whites, milk and cheese in the large bowl. Stir in vegetable mixture.
  • Pour egg mixture into prepared tin. Bake in moderately low oven about minutes or until just set. Place frittata under hot grill until browned. Serve immediately.