leek, ricotta and mushroom frittata
Print Email Pinterest Pin It
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