Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
12
- 2 leeks, halved lengthways, washed (finely sliced)
- 200grams button mushrooms (halved if large)
- 1 cup coarsely grated cheddar
- 1tablespoons olive oil
- 8 free range eggs
- 1 cup gluten-free plain flour (sifted)
Nutrition per serving
818kJ / 195Cal
818 Kilojoules or 195 Calories
9% of daily energy intake*
Protein
10.6grams
Fat
11.9grams
Carbs
11.4grams
Sugars
1.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Line a 12-hole medium muffin tray with paper cases.
Step 2 of 3
Heat oil in a large frying pan over medium-high heat. Cook leek, reserving some to garnish, and mushroom for 6 minutes or until tender. Set aside to cool completely.
Step 3 of 3
Beat eggs in a large bowl. Add flour and beat until smooth. Add vegetable mixture and most of the cheese, season and stir to combine. Divide batter between cases and top with reserved leek and remaining cheese. Bake for 20 minutes or until a skewer inserted into centres comes out clean. Serve warm or at room temperature.
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