Mushroom, Leek & Cheddar Frittata
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Cook time: 
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yield: 2-3
 
Ingredients
  • 1 leek, white part only
  • 100g button mushrooms
  • ½ bunch shallots
  • 100g cherry tomatoes (½ punnet)
  • 40g cheddar cheese (½ cup)
  • 1 ½ tbsp olive oil
  • 5 large eggs
  • ¾ cup milk
  • 4 sprigs fresh thyme, leaves only or 2 tsp dried thyme
  • Salt and pepper, to taste
  • ¾ cup traditional sauerkraut
Instructions
  1. Pre-heat oven to 150°C (electric)
  2. Wash all vegetables
  3. Finely slice leek and shallots
  4. Finely chop mushrooms
  5. Heat oven-proof pan on medium-high heat
  6. Add oil and coat pan well
  7. Once hot add leek and shallots (white part only)
  8. Cook for a few minutes until starting to brown
  9. Add mushrooms, cook for a few minutes and remove from heat
  10. Whisk eggs in a mixing bowl and combine with milk
  11. Add remaining ingredients including green shallots
  12. Add egg mixture to pan
  13. Bake in oven for 40-45 minutes or until set
  14. Remove from oven and allow to cool slightly
  15. Cut frittata into serves and divide onto plates, topping with sauerkraut
Recipe by Nadia Felsch at https://nadiafelsch.com/2018/03/14/mushroom-leek-cheddar-frittata/