Mushroom and Leek Frittata with Rocket & Parmesan Salad

The classic combination of woodsy mushrooms and sweet leeks make this frittata an amazing weeknight winner.

Discover recipes, tips, and more from our JustCook creator community

There are no reviews yet. Be the first to review this recipe!

Follow the recipe steps below or

Switch To Standard View
0.0 min
Preheat the oven to 180C.
0.5 min
Slice the leek and mushroom. Grate the gruyere cheese. Shave the parmesan cheese.
2.5 min
Heat the butter over medium-high heat.
3.0 min
Add the leeks and cook until they soften, stirring occasionally.
4.5 min
Add the mushrooms and cook until softened.
6.0 min
Remove from the heat.
6.5 min
In an appropriately sized bowl, whisk the egg while gradually adding the cream.
8.0 min
Season well with salt and pepper.
8.5 min
Stir in the leeks, mushrooms and half of the gruyere cheese.
9.0 min
Tip the egg mixture into a baking tray or into an oven proof frying pan.
9.5 min
Sprinkle with the rest of the gruyere cheese.
10.0 min
Place in the oven and bake until set and golden brown.
12.0 min
Combine the basil pesto with half the olive oil.
22.0 min
Remove the cooked Frittata from the oven (if your unsure if it's cooked put a sharp knife into the middle - it should come out clean).
23.0 min
Slice and transfer to serving plates.
24.0 min
Top with rocket, basil pesto and parmesan cheese.