Leek, Ricotta and Mushroom Frittata

There are sometimes when I just don't know what to do with vegetables.  I usually stir-fry them with meat. However,  my daughters are getting more and more fussy nowadays.  One just takes Chinese cabbage, and the other just takes broccoli.  What about those vegies in my fridge?  That's when I turn to baked frittata as I can add whatever vegetables I have on hand.

Baked vegetable frittata can be served as a vegetarian main course or a tasty side. It's easy to make and delicious.  In this recipe, I used two long leeks, 1 can of button mushrooms, and 1 pack fresh oyster mushroom.  My daughters loved it and asked for seconds!

Last time,  I baked frittata with roasted vegetables, sausage and chicken . The recipe used hard cheese (Gouda or aged cheddar), the frittata has a relatively firm texture.  Now with ricotta cheese, which is soft and creamy,  the frittata has a creamier, more custard-like texture. Both are my family's favorite. We are in love with this Italian dish, so adaptable and flavourful.  A perfect meal for Sunday brunch.


LEEK, RICOTTA AND MUSHROOM FRITTATA
(Adapted from Donna Hay's recipe)


Ingredients

 (Blue indicates changes I made)

• 50g butter (1 tablespoon olive oil )
• 2 leeks, trimmed and sliced
• 300g button mushrooms, sliced     
• 150g fresh oyster mushroom (my addition)
• 200g fresh ricotta       
• sea salt and cracked black pepper
• 6 eggs
• 125ml single pouring cream ( I used 1 pack of whipping cream, 200ml) 
• baby rocket (arugula) leaves dressed with lemon juice and olive oil, to serve ( I omitted lemon juice, and olive oil,  just used Chinese parsley leaves for dressing)

Directions:

1. Preheat oven to 180°C (355°F). Heat the olive oil in a frying pan over high heat. 
2. Add the leeks and mushrooms and cook for 3–5 minutes or until brown. Add salt and pepper to taste. Spoon into a lightly greased 20cm x 30cm baking dish and top with ricotta, salt and pepper. 
3. Whisk eggs and cream in a bowl, pour over leek mixture and bake for 15–20 minutes or until puffed and golden. (I baked for 20 minutes, and  turned on top griller for 1 minute to have the burnt top)
4. Slice and top with Chinese parsley leaves to serve. Serves 4