One-Pot Mushroom & Leek Frittata

One-Pot Mushroom & Leek Frittata | Nadia Felsch

One-Pot Mushroom & Leek Frittata
Prep time
Cook time
Total time
yield: 4-6
  • 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
  1. Pre-heat oven to 150 degrees Celsius (electric)
  2. Finely slice leek
  3. Finely chop mushrooms
  4. Heat oven-proof fry pan on medium-high heat
  5. Add oil and coat pan well
  6. Once hot add leek
  7. Cook for a few minutes until starting to brown
  8. Add mushrooms, cook for a few minutes
  9. Combine whisked eggs and almond milk in a large mixing bowl
  10. Add salt, pepper, thyme and stir well
  11. Turn heat down to medium and add egg mixture
  12. Cook for a few minutes until partially cooked in the centre
  13. Take off heat and place in hot oven for 5 minutes to finish
  14. Remove from heat and allow to cool slightly
  15. Coat rocket leaves well with remaining oil and balsamic vinegar
  16. Cut frittata into serves and divide onto plates, topping with dressed rocket leaves
  17. If no oven-proof pan, skip the oven step and finish the frittata on a medium heat on the stove top
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!)

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