Leek Confit Frittata

December 24, 2016

123

Leek confit is combined with mushrooms, potatoes, eggs, and cheese in the easy #MeatlessMonday weeknight meal.

1 large leek, rinsed, drained and thinly sliced
1 tablespoon margarine
1 tablespoon extra virgin olive oil
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped
1 cup cooked potatoes, cubed
1 cup mushrooms, sliced
1 cup onion, chopped
1 tablespoon fresh thyme, chopped
3 cups egg substitute
3 ounces low fat Swiss cheese
1 cup low fat cheddar cheese

Rinse the leeks in a bowl of water, making sure to separate the pieces to remove all the sand and grit. Drain and repeat. Heat a large skillet over medium-high heat. Add the margarine and olive oil. As soon...
See the full directions on my site

Nutritions

Calories
220

Sodium
491mg
20% DV

Fat
13g
21% DV

Protein
15g
30% DV

Carbs
16g
5% DV

Fiber
3g
14% DV

Vegetarian Low-Fat