Leek & Mushroom Frittata
Studded with tender leeks and earthy mushrooms, this savoury golden frittata is one fluffy, flavour-packed treat. Enjoy hot or cold, on its own or with your favourite green salad.
Substitutes:
- No leeks or mushrooms? Use leftover roasted veg instead. Simply reheat them in the pan before adding the egg mixture.
- No parmesan? Use cheddar or pecorino instead.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 leek (120g)
250 g chestnut mushrooms
2 tbsp olive oil
4 eggs
2 tbsp milk of choice
2 tbsp parmesan (grated)
salt & pepper
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Chop the leek in half lengthwise and thinly slice. Cut the mushrooms into quarters.
Heat a medium frying pan with the olive oil and add the leeks. Fry over medium heat until softened (5 minutes).
Add the mushrooms to the pan. Season with a pinch of salt and pepper and cook until the mushrooms release their liquid and have lightly browned (about 5 minutes).
While the mushrooms and leeks cook, crack the eggs into a bowl. Add the milk and a pinch of salt and pepper. Whisk until well combined.
Spread the veg out evenly in the pan and pour over the egg mixture. Let this cook undisturbed for 2-3 minutes over a low heat.
Sprinkle over the parmesan and transfer the pan to the oven. Cook for 10 minutes, or until the eggs are cooked through. Dish up hot or cold and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
