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!