Recipes Leek & mushroom frittata

Recipes Leek & mushroom frittata

Recipes Leek & mushroom frittata

Recipes Leek & mushroom frittata This particular hearty frittata is a delicious vegetarian brunch idea. Leek & mushroom frittata

Ingredients

  • 20g unsalted butter
  • 1 tablespoon olive oil
  • 1 leek (white part only), thinly sliced
  • 400g button or mixed mushrooms (such because Swiss brown and oyster), sliced
  • 2 garlic cloves, crushed
  • 7 eggs
  • 150ml thickened cream
  • 1/2 cup (40g) grated parmesan
  • 0.25 cup torn basil leaves
  • Tomato relish, to function

Method

  • Step 1 Preheat the oven to 180�C and lightly grease a 20cm square wedding cake pan.
  • Stage 2

    Melt butter with oil in a large frypan over medium-low warmth. Add leek and cook for 5 minutes until smooth but not browned. Add mushrooms and garlic and stir for 5 moments, or until mushrooms are soft.

  • Step three Meanwhile, whisk together eggs, cream and parmesan in a jug. Time of year. Fill prepared pan with leek combination, sprinkle with basil and pour over egg mixture. Cook for 25-30 moments until lightly browned and set. Awesome slightly, then change out onto a board. Cut in to squares and function with tomato relish.