- 8 large eggs
- 1 tablesp. olive oil
- Knob of butter
- 2 medium leeks, cleaned and finely sliced
- 300g brown cap mushrooms, thinly sliced
- 150g crème fraîche or sour cream
- Handful flat-leaf parsley, roughly chopped
- 75g Farmhouse cheddar, grated
- Salt and freshly ground pepper
Bookmark Recipe
Frittata with Leeks, Mushroom and Cheese
4 people
45 min
Nutrition per serving
-
kcal745kcal
-
protein26g
-
total fat45g
-
saturates20g
-
iron5.1mg
-
carbs52g
Ingredients
Main
- 8 large eggs
- 1 tablesp. olive oil
- Knob of butter
- 2 medium leeks, cleaned and finely sliced
- 300g brown cap mushrooms, thinly sliced
- 150g crème fraîche or sour cream
- Handful flat-leaf parsley, roughly chopped
- 75g Farmhouse cheddar, grated
- Salt and freshly ground pepper
Method
Copy TextMelt butter with oil in a non-stick, 25cm frying pan over medium-low heat. Add the leeks and cook for five minutes until soft but not browned. Add the mushrooms and cook for another 4-5 minutes until mushrooms have softened.
Meanwhile, whisk the eggs, crème fraiche and parsley in a large bowl, mix in half the cheese. Season with salt and pepper.
Add the leeks and mushrooms to the egg mixture and stir. Wipe out the pan and add a little more oil and butter and return to a low heat. Add the egg mixture to the pan.
Cook for about 10 minutes until nearly set. Sprinkle over the remaining cheese and place under a medium grill, and cook for about another 10 minutes until the top is set and golden.
Allow the frittata to cool for a couple of minutes then slide the out of the pan onto a board.
The Quality Mark & You
Learn moreMethod
Copy TextMelt butter with oil in a non-stick, 25cm frying pan over medium-low heat. Add the leeks and cook for five minutes until soft but not browned. Add the mushrooms and cook for another 4-5 minutes until mushrooms have softened.
Meanwhile, whisk the eggs, crème fraiche and parsley in a large bowl, mix in half the cheese. Season with salt and pepper.
Add the leeks and mushrooms to the egg mixture and stir. Wipe out the pan and add a little more oil and butter and return to a low heat. Add the egg mixture to the pan.
Cook for about 10 minutes until nearly set. Sprinkle over the remaining cheese and place under a medium grill, and cook for about another 10 minutes until the top is set and golden.
Allow the frittata to cool for a couple of minutes then slide the out of the pan onto a board.
Serving Suggestions
Slice into wedges and serve with a green salad and crusty bread.
Frittata with Leeks, Mushrooms and Cheese
