Mushroom and Leek Frittata with Rocket & Parmesan Salad

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

Nutrition Per Portion

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.