One-Pot Mushroom & Leek Frittata
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4-6
Ingredients
- 1 leek, white part only, washed
- 200g button mushrooms, washed
- 1 tablespoon olive oil, to cook
- 5 eggs, whisked
- ¾ cup almond milk
- 4 sprigs thyme, leaves only
- Salt and Pepper
- 2 cups rocket leaves
- 2 teaspoons olive oil, to dress
- 1 teaspoon balsamic vinegar
Instructions
- Pre-heat oven to 150 degrees Celsius (electric)
- Finely slice leek
- Finely chop mushrooms
- Heat oven-proof fry pan on medium-high heat
- Add oil and coat pan well
- Once hot add leek
- Cook for a few minutes until starting to brown
- Add mushrooms, cook for a few minutes
- Combine whisked eggs and almond milk in a large mixing bowl
- Add salt, pepper, thyme and stir well
- Turn heat down to medium and add egg mixture
- Cook for a few minutes until partially cooked in the centre
- Take off heat and place in hot oven for 5 minutes to finish
- Remove from heat and allow to cool slightly
- Coat rocket leaves well with remaining oil and balsamic vinegar
- Cut frittata into serves and divide onto plates, topping with dressed rocket leaves
- If no oven-proof pan, skip the oven step and finish the frittata on a medium heat on the stove top
Notes
Is there anything better than a one-pot dish that’s ready in a flash, tastes delicious and is highly nutritious?
The autumn flavours of mushroom and leek really bring this simple and wholesome meal to life and better still, it keeps well as leftovers (if you have any!)
The autumn flavours of mushroom and leek really bring this simple and wholesome meal to life and better still, it keeps well as leftovers (if you have any!)
