Easy Entrees

Leek and mushroom frittata

Name: Leek and mushroom frittata
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 20g unsalted butter; 1 tablespoon olive oil; 1 leek (white part only), thinly sliced; 400g button or mixed mushrooms (such as Swiss brown and oyster), sliced; 2 garlic cloves, crushed; 8 eggs; 150ml thickened cream; 1/2 cup (40g) grated parmesan; 1/4 cup torn basil leaves; Tomato relish, to serve

Rate now

05m

35m

Jump to recipe

by Valli Little

delicious. team

Oct 03, 2015

This hearty frittata is a delicious vegetarian brunch idea.

20g unsalted butter
1 tablespoon olive oil
1 leek (white part only), thinly sliced
400g button or mixed mushrooms (such as Swiss brown and oyster), sliced
2 garlic cloves, crushed
8 eggs
150ml thickened cream
1/2 cup (40g) grated parmesan
1/4 cup torn basil leaves
Tomato relish, to serve

Method

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.