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Broccoli, Mushroom and Cheese Frittata
Serves 4
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Ingredients:
| 2 teaspoon olive oil |
| 1 teaspoon Kerrygold butter |
| 3/4 cup finely chopped broccoli florets |
| 1/2 cup chopped mushrooms |
| 1/2 cup chopped leeks |
| 5 eggs |
| 6 egg whites |
| 3/4 cup shredded Kerrygold Reduced Fat Dubliner cheese |
| 1/4 teaspoon salt |
| 1/2 teaspoon black pepper |
Directions:
- Heat a 9 inch oven safe skillet over medium heat. Add the olive oil and butter and heat for 30 seconds. Sauté broccoli, mushrooms and leeks for 4 minutes, or until they soften. In a medium bowl, whisk together eggs and egg whites; then stir in 2/3 of the cheese, salt and pepper. Add egg mixture to skillet with broccoli and mushrooms.
- Turn heat down to medium-low and cook until the eggs begin to set (the top will still be slightly runny), about 3 minutes.
- Place the skillet under the broiler for about 3 minutes, or until the top is set and golden brown. Let site about 2 minutes, then remove from skillet.
- Serve with whole grain toast or side of roasted potatoes.
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