Anna's leek, mushroom and feta frittata muffins
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 14 • Difficulty: Easy
Ingredients
Mushrooms
300 g, button variety, sliced
Leek
3 whole, thinly sliced
Garlic
2 clove(s), crushed
White self-raising flour
½ cup(s), (75g)
Semi dried tomatoes, not in oil
100 g
Egg(s)
8 medium
Reduced fat feta cheese
70 g, Greek variety
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Instructions
1
Heat a large non-stick frying pan over medium heat. Cook mushrooms, leek and garlic, stirring, for 5–6 minutes or until light golden. Season with salt and pepper. Transfer to a large bowl and set aside to cool.
2
Preheat oven to 180°C. Add flour, tomato and eggs to mushroom mixture and stir to combine. Season with salt and pepper.
3
Spoon mixture among 14 (½ cup/125 ml capacity) silicone muffin moulds (or use muffin tins lined with paper cases). Top each with some crumbled feta. Bake for 20 minutes or until golden and just set.
4
Cool muffins in their moulds for 5 minutes before transferring to a wire rack to cool. Sprinkle with chopped parsley, to serve.
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