Mushroom and Leek Frittata


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


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.


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