Mushroom Frittata

Mushroom Frittata

Vegetarian | Gluten Free
Serves 4

Ingredients

Frittata:

• Extra virgin olive oil, for cooking

• ½ leek, halved and sliced

• 2 cloves garlic, minced

• 1 bunch asparagus

• 1 cup shiitake mushrooms, sliced

• 1 cup swiss brown mushrooms

• 1 cup baby king oyster mushrooms

• 2 tbsp parsley

• 8 organic, free range eggs

• 2 tbsp milk of your choice

• Salt and pepper, to taste

Side Salad:

• 4 cups rocket

• 12 cherry tomatoes, halved

• 1 cucumber, sliced and quartered

Method

1. Preheat the oven to 180°C, on a fan forced setting.

2. Heat the olive oil in a frying pan and add the leek. Sauté for 3-4 minutes, until it begins to golden.

3. Next, add the garlic and sauté for another minute to golden.

4. Add the asparagus and sauté for 2-3 minutes, to begin to soften. Remove from the heat and allow to cool slightly.

5. In a lined 20x20 square baking tray, add the mushrooms and parsley then stir through the sauteed leek, garlic, and asparagus.

6. Whisk the eggs, milk, salt and pepper in a bowl and pour this mixture into the baking tray. Press down the contents and ensure everything is coated in the egg mixture.

7. Place the tray in the oven and cook for 25-30 minutes, until cooked through.

8. In the meantime, combine the rocket, cherry tomatoes and cucumbers to prepare the side salad.

9. Once the frittata is cooked, cut it up and serve alongside the salad.