Mushroom, Leek and Red Onion Muffin Frittata


250g White Button Mushroom, diced

60g Ref Onion, diced

120g Leek, sliced (white part of the leek)

1/2 teaspoon ground black pepper

3 tablespoons oil

1 1/2 Cup Yellow Cheddar Cheese, grated

1 teaspoon vegetable seasoning

1 Cup Powder Parmesan Cheese

8 Large Eggs

1/2 teaspoon salt


1. Sauté leeks and red onion for 5 minutes.

2. Add the mushrooms and cook for 3 minutes.

3. Add the black pepper. Cook for 3 minutes. Take the pot off the heat and let these vegetables cool down while you prepare the egg and cheese mixture.

4. Pre-heat your oven to 180°. Grease your 12 hole muffin pan.

5. In a bowl, crack the eggs.

6. Add the Parmesan and Cheddar cheese.

7. Mix and add the vegetable seasoning and mix.

8. Add the vegetables and mix.

9. Use a tablespoon to put your mixture in the muffin pan. Fill to the brim.

10. Bake for 18 minutes. Leave them in the muffin pan for 5 minutes before taking them out.

11. Serve them up and enjoy.

Mushroom, leek and red onion muffin frittatas with grilled tomatoes, sweet corn and cheese griller sauces.

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