Mushroom and Kale Frittata


2 tbsp olive oil  

1 leek, white part sliced

3 cups altogether of Swiss and button mushrooms, halved

2 garlic cloves, crushed

2 cups kale, chopped roughly (or silver beet)

6 free-range eggs

1 cup of fresh basil leaves, torn

½ cup of soy milk

2 tsp Dijon mustard

1 tomato, thinly sliced



Slowly sauté the leeks in a heavy based pan (cast iron is great) over a low heat with a little olive oil. This should take about 10 min. They will become very sweet and soft. Then add the mushrooms and sauté until soft. Toss in the garlic towards the end. Lower the heat and toss in the silver beet and stir. Cover and remove from the heat. Next, whisk together the eggs, basil, milk and mustard and gently pour into the pan. Leave the pan over a low heat for a minute or so, so the bottom of the frittata cooks slightly. Now lay tomato slivers on top in a pretty way and place in a very slow oven (100°C) for about 40 min, or until the egg is set. Let it cool before slicing into wedges or thin slices.

Serves 4