Leek and Mushroom Egg Bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.7
  • Total Fat: 13.4 g
  • Cholesterol: 135.0 mg
  • Sodium: 103.0 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.0 g

View full nutritional breakdown of Leek and Mushroom Egg Bake calories by ingredient



Number of Servings: 6

Ingredients

    eggs
    gruyere cheese
    mascarpone cheese
    creme fraiche
    mushrooms
    Butter
    Salt, pepper to taste
    pinch of cayenne (optional)

Directions

Boil leeks gently until softened. Preheat oven to 350. Sautee mushrooms in 2 tbsp butter. Beat eggs until foamy on top , adding salt and pepper to taste. Add in mascarpone and creme fraiche and mix well. Put pie pan or tart pan in oven and melt remaining butter. Add mushrooms and drained leeks. Mix with eggs. Add shredded gruyere. Bake on 350 for 20-30 minutes or until top beings to turn golden and eggs are set.

Number of Servings: 6

Recipe submitted by SparkPeople user BLANDINA02.