recipes

leek, ricotta and mushroom frittata

• 50g butter
• 2 leeks, trimmed and sliced
• 300g button mushrooms, sliced
• 200g fresh ricotta
• sea salt and cracked black pepper
• 6 eggs
• ½ cup (125ml) pouring (single) cream
• baby rocket (arugula) leaves dressed with lemon juice and olive oil, to serve

Preheat oven to 180°C (355°F). Heat the butter in a large, deep frying pan over high heat. Add the leeks and mushrooms and cook for 3–5 minutes or until brown. Spoon into a lightly greased 20cm x 30cm baking dish and top with ricotta, salt and pepper. Whisk eggs and cream in a bowl, pour over leek mixture and bake for 15–20 minutes or until puffed and golden. Slice and top with baby rocket to serve. Serves 2.