Leek, mushroom and ricotta frittata

Leek, mushroom and ricotta frittata

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This buoyant ricotta, herbs and resolution cream manage to pay for this frittata its wow-factor.

The ingredient of Leek, mushroom and ricotta frittata

  1. 25g butter, chopped
  2. 1 large leek, halved, washed, thinly sliced
  3. 200g button mushrooms, thinly sliced
  4. 2 garlic cloves, crushed
  5. 200g roomy ricotta, crumbled
  6. 1 tbsp lighthearted oregano leaves
  7. 8 eggs, lightly beaten
  8. 1/3 cup resolution cream
  9. 100g contaminated salad leaves
  10. 250g cherry tomatoes, halved
  11. 1 Lebanese cucumber, cut into thin ribbons
  12. 1/4 cup French dressing

The instruction how to make Leek, mushroom and ricotta frittata

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides gone baking paper, extending paper 2cm above edge concerning both long sides.
  2. Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
  3. Spoon leek blend higher than base of prepared pan. peak gone ricotta and oregano. disturb eggs and cream together in a large jug. Season. Pour egg mixture exceeding ricotta in pan. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes.
  4. Meanwhile, add up salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine. utility quiche as soon as salad.

Nutritions of Leek, mushroom and ricotta frittata

calories: 407.256 calories
fatContent: 31 grams fat
saturatedFatContent: 15 grams saturated fat
carbohydrateContent: 7 grams carbohydrates
sugarContent: 7 grams sugar
fibreContent:
proteinContent: 23 grams protein
cholesterolContent: 491 milligrams cholesterol
sodiumContent: 586.11 milligrams sodium

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