Ingredients (4 servings)
25g butter, chopped
1 large leek, halved, washed, thinly sliced
200g button mushrooms, thinly sliced
2 garlic cloves, crushed
200g feta, crumbled
1 tablespoon fresh oregano leaves
8 eggs, lightly beaten
1/3 cup pure cream
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) pan. Line base and sides with baking paper, extending paper 2cm above edge on both long sides.
Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
Spoon leek mixture over base of prepared pan. Top with feta and oregano. Whisk eggs and cream together in a large jug. Season. Pour egg mixture over feta in pan. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes.