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
  1. 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. 
  2. 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.
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