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Baby pak choy frittata
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Savor a gluten-free frittata bursting with flavorful mushrooms, pak choy, and crispy beansprouts.
Ingredients:
  • 18.20 gm olive oil
  • 60g enoki mushrooms, trimmed
  • 100g button mushrooms, thinly sliced
  • 1 bunch baby pak choy, trimmed, finely chopped
  • 250.00 ml beansprouts, trimmed
  • 3 green onions, thinly sliced
  • 6 eggs
  • 252.50 gm pure cream
  • salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round cake pan and line it with baking paper on the base and sides.
  • Heat oil in a frying pan over medium-high heat. Sauté garlic and mushroom for 3 to 4 minutes until mushroom is soft. Add pak choy, beansprouts, and onion, and stir for 1 minute until pak choy wilts. Take off the heat.
  • In a bowl, combine whisked eggs and cream. Mix in the pak choy mixture. Pour into pan and bake for 50 minutes to 1 hour until golden brown and slightly firm. Serve with salad leaves.

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