1. Heat broiler. Heat oil in a medium non-stick skillet over medium heat. Add leeks and cauliflower; saut? until crisp-tender, about 10 minutes.
2. Add mushrooms; cook 5 minutes, until mushrooms begin to give off liquid. Reduce heat to low. Pour eggs into skillet, stirring slightly. Add herbs and salt and pepper to taste.
3. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
4. Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly. To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into wedges
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (394g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 367 (64%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1412.2mg||435 %|
|Sodium 542.2mg||19 %|
|Potassium 568.6mg||15 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 6.9g|
|Protein 43.8g||63 %|
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Calories per serving: 571
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