Start your day the high protein way! This low calorie dish features a double dose of savory with leeks and mushrooms baked with tangy crème fraiche and healthy AllWhites.


  • 1 tbsp
    olive oil, divided
  • 2
    medium leeks, whites and pale green parts only, chopped
  • 8 oz
    baby bella mushrooms, thinly sliced
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 2 cups
  • 1/2 cup
    creme fraiche or sour cream
  • 2 tbsp
    coarsely chopped flat-leaf parsley


  • Place a rack in upper third of oven; preheat to 400°.

  • Heat 1 tablespoon oil in a large ovenproof skillet {I used cast iron} over medium heat. Add leeks; cook, stirring often, until softened, about 3-4 minutes. Add mushrooms, salt and pepper and cook, stirring often, until softened and all liquid has evaporated, 5-6 minutes.

  • Sprinkle the top with feta, parsley, and red pepper flakes.

  • Put skillet in oven and bake, uncovered, for 8 to 10 minutes.

  • Let cool until the sides start to release from pan. Drizzle top with Sriracha and serve from pan or use a rubber spatula to loosen and slide onto a serving plate.

  • Credit to A Healthy Life For Me

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