Frittata is a baked Italian omelette traditionally containing meat, cheese and vegetables. Chorizo and potato are delicious in frittata – but for today’s recipe, I have chosen a vegetarian option (except for the part where you can serve it with crispy bacon!). Frittata can be eaten for breakfast but is also substantial enough to have as a lunch or dinner. Enjoy!
Leek and Mushroom Frittata with Spicy Tomato Relish
Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins
What You’ll Need:
- 1 leek, finely sliced
- 400g button mushrooms, sliced
- 2 cloves garlic
- 10 eggs
- 150ml cream
- ½ cup tasty cheese
- ½ cup fresh basil, chopped
- ½ cup fresh oregano, chopped
- ½ zucchini, grated and drained of excess water
- 20g butter
- Salt and pepper to season
What You’ll Need To Do:
1. Heat the butter in a frypan and saute the garlic, leek, mushrooms and zucchini until soft. Set aside.
2. Whisk the eggs, cream and cheese together in a bowl. Season with salt and pepper. Add the sautéed ingredients to the bowl.
3. Grease a baking tin or tart tin and pour in the mixture. Top with basil and oregano.
4. Cook in a pre-heated oven at 180 degrees for 20 minutes or until the frittata is just spongy (it should bounce back a little when pressed in the centre).
5. Serve with homemade spicy tomato relish (RECIPE COMING NEXT WEEK!!!), crispy bacon and wilted spinach.
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