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Plated meal

Mushroom and Leek Frittata with Rocket & Parmesan Salad

  • Gluten Free
  • Vegetarian
  • Low Carb
  • Keto
  • Italian
  • Contains Dairy

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

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Slice the leek and mushroom.

  • 1.5 min

    Grate the gruyere cheese.

  • 2.0 min

    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

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