Name: Leek, mushroom and ricotta frittata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 25g butter, chopped; 1 large leek, halved, washed, thinly sliced; 200g button mushrooms, thinly sliced; 2 garlic cloves, crushed; 200g fresh ricotta, crumbled; 20.00 ml fresh oregano leaves; 8 eggs, lightly beaten; 83.33 gm pure cream; 100g mixed salad leaves; 250g cherry tomatoes, halved; 1 Lebanese cucumber, cut into thin ribbons; 64.38 gm French dressing

Leek, mushroom and ricotta frittata

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Fresh ricotta, herbs, and cream elevate this frittata to perfection.

Ingredients:

25g butter, chopped
1 large leek, halved, washed, thinly sliced
200g button mushrooms, thinly sliced
200g fresh ricotta, crumbled
20.00 ml fresh oregano leaves
8 eggs, lightly beaten
83.33 gm pure cream
100g mixed salad leaves
1 Lebanese cucumber, cut into thin ribbons
64.38 gm French dressing

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan that's 3cm deep. Line the base and sides with baking paper, leaving a 2cm overhang on the long sides.
In a frying pan over medium heat, melt butter and add leek, mushroom, and garlic. Stir and cook for 5 minutes until leek is softened.
Spread leek mixture in pan, spoon ricotta and oregano on top. Combine eggs and cream, season, pour over ricotta. Bake for 25-30 minutes until browned and set. Rest for 10 minutes before serving.
In a large bowl, mix together salad leaves, tomato, cucumber, and dressing. Toss well to combine. Serve the quiche with the salad.

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