
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
- Calories
796
- Carbs
19.6g
- Fat
66.6g
- Fibre
2.3g
- Protein
30.5g
- Sugar
6.7g
-
Olive Oil
-
Parmesan Cheese
-
Basil Pesto
-
Fresh Rocket
-
Gruyère
-
Cream
-
Eggs
-
Portobello Mushrooms
-
Leek
-
Butter
![]() Olive Oil |
![]() Parmesan Cheese |
![]() Basil Pesto |
![]() Fresh Rocket |
![]() Gruyère |
![]() Cream |
![]() Eggs |
![]() Portobello Mushrooms |
![]() Leek |
![]() Butter |
-
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.
-
Ingredients
Olive Oil
2 tablespoon per person
Parmesan Cheese
shaved
Basil Pesto
Fresh Rocket
Gruyère
grated
Cream
Eggs
whisked
Portobello Mushrooms
sliced
Leek
sliced
Butter
-
-
-
-
-