Leek and Mushroom Fritata
from the Winter Local Menu #1, this is an easy to prepare, delicious and versatile dinner. Add any extras you feel like, more veges, some meat, leftover cooked potatoes or pumpkin, or keep it really simple. Just as delicious cold for lunch.
- 1 bunch of leeks (small sized)
- 1 bunch silverbeet or rainbow chard
- 6 large eggs (freefarm)
- 150 g Holy Goat Fromage Frais
- 2 tablespoons australian olive oil
- 250 g mushrooms (black raven farm)
- salt and black pepper to season.
Wash the leeks, and slice into short logs, then into quarters. Chop the white stems from the silverbeet (or coloured stems from the rainbow chard) and slice finely. Heat up a little olive oil in a large skillet, add the leeks and stems, sprinkle with salt and pepper, and cook over medium heat for about 15 minutes, covered, until softened, stirring occasionally. While the leeks cook, slice the mushrooms into thin slices, and add to the pan when the leeks are soft. Cover for about 5 minutes, to allow the mushrooms to release some moisture, then remove lid and allow to evaporate.
Preheat the oven to 200°C (400°F). Lightly grease an oven friendly skillet or round pie dish.
Roll the silverbeet leaves into a tight roll then slice finely. When the leeks are cooked, add the chopped green sand stir through, replace the lid, to allow them to wilt.
Beat the eggs with the fromage frais in a medium mixing bowl. Season well with salt and pepper. Add the cooked leeks and greens to the egg mixture, and stir to combine well. Pour in the pan and bake for 15 to 20 minutes, until a little puffy and golden, but not completely set. Remove from oven and allow to settle for 10 minutes before serving.
Ripe Local Meals #1