Mushroom and Leek Frittata



400g button or mixed mushrooms (such as Swiss brown and oyster), sliced

1 leek thinly sliced

2 garlic cloves, crushed

8 eggs,  

½ cup grated Parmesan

¼ cup of mixed herbs such as basil and flat leaf parsley

Tomato relish, to serve



  1. Preheat the oven to 180°C and lightly grease a 20cm square cake pan.

  1. In a large frypan over medium-low heat add olive oil, leek and cook for 5 minutes until soft but not browned.

  1. Add mushrooms and garlic and stir for 5 minutes, or until mushrooms are soft.

  1. Whisk together the eggs and Parmesan in a bowl.

  1. Fill prepared pan with leek mixture, sprinkle with basil and pour over egg mixture.

  1. Sprinkle extra parmesan on top and bake for 20?-25-30 minutes until lightly browned and set.

  1. Cool slightly, then turn out onto a board, cut into squares and serve with tomato relish.