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leek, mushroom and feta frittata muffins

Anna's leek, mushroom and feta frittata muffins

1
Points® value
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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