Mushroom, Leek & Feta Frittata
Prep 30minBake 30-35min (+ grilling time)Serves 6
A combination of earthy yet fresh flavours, this frittata is the perfect dish to make when planning a long, lazy weekend brunch or low-key lunch.
2 tablespoons olive oil, plus extra to grease
1 brown onion, diced
1 leek, pale section only, sliced
30g salted butter
300g Swiss brown mushrooms, stems trimmed, halved
1 tablespoon fresh thyme leaves
80ml (⅓ cup) thin (pure) cream
50g piece Parmigiano-Reggiano, shredded
1 lemon, rind finely grated
Freshly ground black pepper, to taste
70g Persian feta, broken into large chunks
Fresh thyme sprigs, to garnish
Salad leaves, to serve
Preheat oven to 160°C (140°C fan-forced). Grease a 21cm (base measurement) ovenproof dish or pan with a little extra oil.
Heat 1 tablespoon of the oil in a large frying pan and cook the onion and leek over medium heat for 8-10 minutes, stirring occasionally, until softened. Remove from the pan and set aside.
Add the remaining 1 tablespoon oil and the butter to the frying pan and heat over medium-high heat until foaming. Add the mushrooms and cook, stirring frequently for 5-8 minutes or until just tender and starting to brown. Add the thyme leaves and cook, stirring, for a further minute or until aromatic. Remove from the heat.
Whisk together the eggs until smooth. Whisk in the cream, Parmigiano-Reggiano and lemon, and season with pepper. Stir both the onion mixture and mushroom mixture through the egg mixture and then pour into the greased pan. Dot with the Persian feta.
Bake in preheated oven for 30-35 minutes or until almost set in the centre.
Preheat the grill on high. Place the frittata under the grill for 1-2 minutes or until golden on top and just cooked through.
Serve warm or at room temperature garnished with thyme sprigs and accompanied by salad leaves.
This frittata will keep covered in the fridge for up to 2 days. Serve at room temperature or reheat covered with foil in an oven preheated to 160°C (140°C fan-forced) for 10-15 minutes.