Leek & mushroom frittata

This hearty frittata is a delicious vegetarian brunch idea.

Recipe «Leek & mushroom frittata» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.