Mushroom, Leek & Cheddar Frittata
Author: Nadia Felsch
Prep time:
Cook time:
Total time:
yield: 2-3
- 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
- Pre-heat oven to 150°C (electric)
- Wash all vegetables
- Finely slice leek and shallots
- Finely chop mushrooms
- Heat oven-proof pan on medium-high heat
- Add oil and coat pan well
- Once hot add leek and shallots (white part only)
- Cook for a few minutes until starting to brown
- Add mushrooms, cook for a few minutes and remove from heat
- Whisk eggs in a mixing bowl and combine with milk
- Add remaining ingredients including green shallots
- Add egg mixture to pan
- Bake in oven for 40-45 minutes or until set
- Remove from oven and allow to cool slightly
- 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/
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