Mushroom, Leek & Ricotta Frittata

Packed full of flavour this frittata is quick to make and simply delicious!

Mushroom, Leek & Ricotta Frittata

Serves 2


50g butter
2 leeks, thinly sliced
300g button mushrooms, thinly sliced
200g ricotta
6 eggs
125ml cream
Baby rocket or spinach
Lemon juice
Olive oil


Preheat your oven to 180C.
Heat the butter in a large frying pan over high heat. Add the leeks and mushrooms and cook for 5 minutes until browned. 
Transfer the mushroom mixture into a lightly greased baking dish and top with ricotta, salt and pepper. 
Whisk eggs and cream in a bowl, pour over the mushroom mixture and bake for 20 minutes.
Slice and top with baby rocket or spinach and drizzle over lemon juice and olive oil to serve.

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