This Leek and mushroom frittata is a quick option for a healthy mid week meal. This isn’t a true frittata in the fact that we finish it in the oven rather than keeping it on the stove the entire time. The reason for this is a prefer the method that requires the least effort.
Preparation Time: 5 minutes / Cooking Time: 35 minutes / Serves 6
- 1 large leek, cut into half then into 5cm pieces
- 400g can of lentils, drained
- 40g tahini paste
- 80ml water
- 250g button mushrooms, diced
- 6 large eggs
- 3 dried sage leaves, crushed
- 1 garlic clove crushed
- 20ml vegetable oil
- 10g corn flour
- Preheat your oven to 220°C fan forced.
- Add the vegetable oil to a non-stick frying pan.
- Once the pan is hot, add the mushrooms, garlic and sage and sauté for 3-4 minutes on a high heat.
- Remove the mushrooms from the pan and set aside.
- Mix together 40ml of water and corn flour to form a smooth mixture. Pour into the mushrooms and mix well.
- Add the leeks to the pan, ensure that the flat side is in contact with the pan’s surface and cook for 3-4 minutes.
- While the leeks are cooking, mix the lentils, 40ml of water and the tahini paste together.
- In a separate bowl lightly whisk the eggs together.
- Once the leeks have finished cooking, remove the pan from the heat and pour a quarter of the egg mixture onto the leeks.
- Place the mushrooms on top of the leeks/egg.
- Add another quarter of the egg mixture on top of the mushroom layer.
- Place the lentils on top of the mushroom/egg layer.
- Pour the remaining egg into the pan evenly over all the ingredients.
- Transfer the pan to the oven and bake for 20-25 minutes.
- Remove from the oven and serve.
To serve, you can eat the leek and mushroom frittata directly from the pan, or if you allow it to cool for 5 minutes you can place a plate on top of the pan and gently flip it over. This will allow the frittata to slide out of the pan. This will also show off all the beautiful layers however it will only work if you use a non-stick pan.
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