Food and Cooking: Leek, mushroom and ricotta. frittata
Serves 4 (plus 2 slices for lunch the next clay)
Prep 20 minutes Cook 35 minutes (plus standing time)
1 large leelt, halved, washed, thinly sliced
200g button mushrooms. thinly sliced
2 garlic cloves, crushed
200g fresh ricotta, crumbled
1 tablespoon fresh oregano leaves
8 eggs, lightly beaten
1/3 cup pure cream
100g mixed salad leaves
250g cherry tomatoes, halved
1 Lebanese cucumber, cut into thin ribbons
1/4 cup French dressing
1 Preheat oven to 180°C/160°C fan-forced.Grease a 3cm—deep, 20cm x 30cm (base) Iamington pan. Line base and sides with baking paper, extending paper 2cm above edge on both long sides.
2 Melt butter in a frying pan over medium heat. Add Ieek, mushroom and garlic. Cook, stirring, tor 5 minutes or
until Ieek has softened.
3 Spoon leek mixture over base of prepared pan. Top with ricotta and oregano. Whisk eggs and cream together in a large jug. Season. Pour egg mixture over ricotta in pan. Bake for 25 to 30 minutes or until browned and just set. Stand tor 10 minutes.
4 Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine. Serve quiche with salad.
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