Gino DAcampos Mushroom and Rocket Frittata
Preparation: 10 mins
Cooking: 35-40 mins
Costing: £1.05 per serving
45ml/3 tbsp of extra virgin olive oil
1 leek, cleaned and finely sliced
250g pack portabello mushrooms, sliced
100g pack baby button mushrooms, sliced
70g bag rocket
50g/2oz drained sundried tomatoes, sliced
100g/4oz feta cheese, crumbled
6 large eggs
25g/1oz freshly grated Pecorino or Parmesan cheese salt and freshly ground black pepper
rocket salad to serve
- Preheat the oven to 190C/Fan, 170C/Gas or Mark 5. Oil and base line a 20cm/8in round tin – don’t use a loose-based tin or the egg will pour out the base. Place on a baking sheet.
- Heat 30ml/2tbsp of the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5-6 mins or until they begin to brown. Stir in the leeks and sauté for a further 2-3mins 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 mins or until the egg has set and the top is golden. Leave to cool in the tin for 5 mins, before removing from the tin and serving in wedges with a little more rocket.