Leek, Spinach And Mushroom Frittata ( V )

INGREDIENTS


1 teaspoon Butter or Margarine
3 cloves garlic, crushed
200g leek sliced thinly
400g button mushrooms, sliced thickly
200g baby spinach leaves
2 eggs
6 egg whites
125ml milk
40g grated cheddar cheese



METHOD


Preheat oven to moderately slow.

Oil deep 23cm-round cake pan.
Line base with baking paper.

Melt butter in medium frying pan; cook garlic and leek, stirring, until leek softens.
Add mushrooms; cook, stirring, until mushrooms are just tender.
Add spinach; cook, stirring, until spinach just wilts.
Drain off and discard any liquid.

Using whisk, combine eggs, egg whites, milk and cheese in large bowl; stir in vegetable mixture.

Pour egg mixture into prepared pan.
Bake in moderately slow oven about 30 minutes or until just set.
Place frittata under hot grill until browned.

Serving suggestion:
Serve with a salad of sliced tomatoes and shredded basil