Leek, mushroom and feta frittata

Leek, mushroom and feta frittata

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.

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