Mushroom & Leek Frittata

Ingredients

• 6 eggs
• 200 g cremini mushrooms, sliced
• 1 leek (white & light green parts), thinly sliced
• 1 tbsp olive oil
• 50 g grated [[Parmesan]]
• salt & pepper
• chopped parsley (optional)

Instructions

• Preheat oven to 190 °C
• Whisk eggs with salt & pepper until smooth
• Heat oil in an ovenproof skillet over medium heat
• Sauté leek 2 min until softened
• Add mushrooms, cook 5 min until moisture evaporates
• Pour egg mixture over vegetables, sprinkle with [[Parmesan]]
• Cook 2 min on stovetop until edges begin to set
• Transfer skillet to oven, bake 10–12 min until center is firm
• Let rest 5 min, garnish with parsley, cut into wedges

Notes

• Skip curry powder (from oyster mushroom omelette feedback)
• Six eggs bind well for a fluffy texture
• Slices store and reheat easily for stable blood sugar