Leek, Mushroom and Yogurt Frittata - A Communal Table

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Servings

Step 2

6

Step 3

Pre heat the oven to 350 degrees.

Step 4

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).

Step 5

Over medium high heat, heat the oil in an oven safe skillet until it just begins to shimmer.

Step 6

Add the leeks and the mushroom and saute for 5 minutes or until the mushrooms and leeks are tender.

Step 7

While the leeks and mushrooms are cooking, combine the eggs and yogurt in a bowl.

Step 8

Whisk thoroughly to combine.

Step 9

Add 1 teaspoon salt and ½ teaspoon pepper and ¼ teaspoon freshly grated nutmeg if using.

Step 10

Whisk to combine.

Step 11

Pour the egg/yogurt mixture into the skillet.

Step 12

Sprinkle the sun dried tomatoes on top if using.

Step 13

Cook over medium high heat for 3 minutes until the eggs just begin to set at the edges.

Step 14

Carefully place skillet in the oven.

Step 15

Bake for 20 - 25 minutes or until the eggs are set and top is golden brown.

Step 16

Remove from oven and let rest for 5 minutes.

Step 17

Slice and serve.