LEEK AND MUSHROOM FRITTATA

Simple, delicious, healthy.... What else do you want? Add a green salad on the side and you have your perfect lunch or dinner. Or, you can cut it into cubes and add some alfalfa sprouts on top and it can be as part of a platter to entertain your friends. Put the relish on a bowl to dip in the frittata.

INGREDIENTS
20g unsalted butter
1 Tbsp olive oil
1 leek (white part only), thinly sliced
400g button or mixed mushrooms, washed and sliced
2 garlic cloves, crushed
8 eggs
150ml thickened cream
1/3 cup (40g) grated Parmesan
3 Tbsp (1/4 cup) torn basil leaves
tomato relish, to serve

Preheat oven to 180°C.
Lightly grease a 20cm square cake pan.
Melt the butter with the oil in a large frypan over a medium-low heat. Add the leek and cook for 5 minutes, until soft but not browned.

Add the mushrooms and garlic and stir for 5 minutes or until the mushrooms are soft and they have drank all the water released.

Meanwhile, whisk the eggs, cream and Parmesan in a bowl. Season with salt and pepper.

Fill the prepared pan with the leek mixture, sprinkle with basil.

Pour over the egg mixture.

Bake for 25 - 30 minutes, until lightly browned and set.

Cool slightly, then turn out onto a board. Cut into squares and serve with the tomato relish and a green salad, if you wish.

Serves 4

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