Mushroom and Leek Frittata with Rocket & Parmesan Salad

Preheat your oven to 180 degrees. In a mixing bowl, whisk the eggs thoroughly, then incorporate the cream and grated Gruyere cheese. Season with salt and pepper to taste.

Heat olive oil in a large ovenproof skillet over medium heat. Add the sliced leek and cook until softened, about 5 minutes. Add the sliced portobello mushrooms and continue to cook until the mushrooms have released their moisture and started to brown, around 10 minutes. Season with salt and pepper.

Reduce the heat to low and add the butter to the skillet with the mushrooms and leek, allowing it to melt and mix in. Pour the egg mixture over the vegetables, ensuring they are evenly covered. Cook on the stovetop over low heat until the edges start to set, about 5 minutes.

Transfer the skillet to the preheated oven and bake the frittata until it is set and lightly golden on top, approximately 15 minutes. Let it cool for a few minutes before cutting into wedges.

While the frittata is baking, prepare the salad by tossing fresh rocket with shaved Parmesan cheese and a drizzle of olive oil. Season with salt and pepper to taste.

Serve the frittata warm with the rocket and Parmesan salad on the side. Optionally, add a dollop of basil pesto on top of the frittata for extra flavor.