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Leek & Mushroom Egg White Frittata

photo of prepared Leek & Mushroom Egg White Frittata recipe


  • 2 cups Bob Evans® Egg Whites
  • 1 tbsp olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 oz. baby bella mushrooms, thinly sliced
  • ¼ tsp salt
  • ¼ tsp pepper
  • Feta cheese for topping
  • Red pepper flakes to taste
  • 2 tbsp flat-leaf parsley, chopped


  1. Preheat oven to 400 degrees.
  2. Heat 1 tbsp oil in a large ovenproof skillet or cast iron over medium heat. Add leeks, cook and stir often until softened. Add mushrooms, salt and pepper and cook while stirring often.
  3. Pour egg whites in skillet and sprinkle the top with feta, parsley and red pepper flakes. Put skillet in oven for 8 to 10 minutes and bake until eggs have set.
  4. Let cool until the sides release from pan. Slice and serve.

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