Leek & mushroom frittata

Cooking Vegetarian Leek & mushroom frittata

This hearty frittata is a delicious vegetarian brunch idea.

Lables: Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 180°C and lightly grease a 20cm square cake pan.
  2. Melt butter with oil in a large frypan over medium-low heat. Add leek and cook for 5 minutes until soft but not browned. Add mushrooms and garlic and stir for 5 minutes, or until mushrooms are soft.
  3. Meanwhile, whisk together eggs, cream and parmesan in a jug. Season. Fill prepared pan with leek mixture, sprinkle with basil and pour over egg mixture. Bake for 25-30 minutes until lightly browned and set. Cool slightly, then turn out onto a board. Cut into squares and serve with tomato relish.

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20g unsalted butter
1 tbsp olive oil
1 leek , thinly sliced
400g button or mixed mushrooms , sliced
2 garlic cloves, crushed
8 eggs
150ml thickened cream
1/2 cup grated parmesan
1/4 cup torn basil leaves
Tomato relish, to serve

Adv

Autors
Preparation time
5
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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