Spring Leek Skillet with Feta and Mushrooms
This spring leek skillet proves that a warm one-pan dinner needn't be fussy or heavy. Leeks and mushrooms cook together in the pan, before juicy tomatoes and salty feta bring it all together. A pinch of curry powder adds a gentle, aromatic finish. It's perfect for a quick lunch or supper when you're short on time but hungry for something proper.
Ingredients
- 1 leek
- 500 g chestnut or white mushrooms
- 4 tomatoes
- 250 g feta cheese, diced
- salt and freshly ground pepper, to taste
- curry powder, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 320 kcal | 640 kcal |
| Carbohydrates | 13 g | 26 g |
| Protein | 20 g | 40 g |
| Fat | 19 g | 38 g |
| Fibre | 4 g | 8 g |
| of which sugar | 8 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash and trim the vegetables. Slice the leek into rings, halve or quarter the mushrooms depending on size, and cut the tomatoes into rough chunks. Dice the feta.
- Cook the leek and mushrooms in a pan with a splash of water over medium heat until tender. Season with salt and pepper.
- Stir in the tomatoes and diced feta and let everything warm through for a minute or two.
- Season to taste with curry powder and serve.
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Nutrition facts per serving (estimate)
| Calories | 320 kcal |
|---|---|
| Carbohydrates | 13 g |
| Protein | 20 g |
| Fat | 19 g |
| Fibre | 4 g |
| of which sugar | 8 g |
Frequently asked questions
Can I add meat to this leek skillet?
Yes. Pan-fried turkey or chicken stirs in beautifully and adds even more protein to the dish.
Is this dish suitable for a low-carb diet?
Yes, this spring leek skillet is naturally low in carbs and works well for low-carb-style eating.
Can I use different vegetables?
Absolutely. Courgette, peppers or spinach all work wonderfully in this recipe.
How long does it keep?
Covered in the fridge, it will keep for about 1 to 2 days. Reheated briefly in a pan, it tastes almost as good as fresh.
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