Mushroom and Leek Frittata
Ingredients
50g butter
2 leeks, thinly sliced
300g button mushrooms, thinly sliced
200g ricotta
Salt and pepper
6 eggs
125ml cream
Baby rocket or spinach
Lemon juice
Olive oil
Method
Preheat your oven to 180C.
Heat the butter in a large frying pan over high heat. Add the leeks and mushrooms and cook for 5 minutes until browned.
Transfer the mushroom mixture into a lightly greased baking dish and top with ricotta, salt and pepper.
Whisk eggs and cream in a bowl, pour over the mushroom mixture and bake for 20 minutes.
Slice and top with baby rocket or spinach and drizzle over lemon juice and olive oil to serve.
SERVES 2
