400g button or mixed mushrooms (such as Swiss brown and oyster), sliced
1 leek thinly sliced
2 garlic cloves, crushed
½ cup grated Parmesan
¼ cup of mixed herbs such as basil and flat leaf parsley
Tomato relish, to serve
Preheat the oven to 180°C and lightly grease a 20cm square cake pan.
In a large frypan over medium-low heat add olive oil, leek and cook for 5 minutes until soft but not browned.
Add mushrooms and garlic and stir for 5 minutes, or until mushrooms are soft.
Whisk together the eggs and Parmesan in a bowl.
Fill prepared pan with leek mixture, sprinkle with basil and pour over egg mixture.
Sprinkle extra parmesan on top and bake for 20?-25-30 minutes until lightly browned and set.
Cool slightly, then turn out onto a board, cut into squares and serve with tomato relish.