Gino’s Mushroom and Rocket Frittata
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
3 tbsp extra virgin olive oil1 leek, cleaned and finely sliced
250g pack portabello mushrooms, sliced
100g pack button mushrooms, sliced
70g bag wild rocket
50g sundried tomatoes, drained and sliced
100g feta cheese, crumbled
6 large free-range eggs
25g freshly grated vegetarian Parmesan style cheese
rocket salad to serve
method:
- Preheat the oven to 190C/375F/Gas 5. Oil and line the base of a 20cm round tin – don't use a loose-based tin or the egg will pour out of the base. Place on a baking sheet.
- Heat 2 tbsp of the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5-6 minutes or until they begin to brown. Stir in the leeks and sauté for a further 2-3 minutes or until tender. Remove from the heat, add the rocket, tomatoes, feta and plenty of ground black pepper. Spoon into the prepared tin.
- Beat the eggs with a little seasoning then pour over the mushroom mix in the tin. Scatter over the grated cheese and bake for 25-30 minutes or until the egg has set and the top is golden. Leave to cool in the tin for five minutes, before removing from the tin and serving in wedges with a little more rocket.
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