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Gino D'Acampo's mushroom and rocket frittata

Gino D'Acampo's mushroom and rocket frittata

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A great option for kids' packed lunches - or a light lunch for yourself - this delicious Italian omelette is packed with goodness

Serves: 4
Prep time: 10 mins
Cooking time: 35-40 mins

Child friendly

Ingredients

45ml/3 tbsp of extra virgin olive oil
1 leek, cleaned and finely sliced
250g pack portabello mushrooms, sliced
100g pack baby button mushrooms, sliced
70g bag rocket
50g/2oz drained sundried tomatoes, sliced
100g/4oz feta cheese, crumbled
6 large eggs
25g/1 oz freshly grated Pecorino or Parmesan cheese
Salt and freshly ground black pepper
Rocket salad to serve

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Method

Preheat the oven to 170ºC/190ºC Fan/gas mark 5. Oil and base line a 20cm/8in round tin - don't use a loose-based tin or the egg will pour out the base. Place on a baking sheet.
Heat 30ml/2 tbsp of the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5-6 mins or until they begin to brown. Stir in the leeks and sauté for a further 2-3 mins or until tender. Remove from the heat, add the rocket, tomatoes, feta and plenty of ground black pepper. Spoon into the prepared tin.
Beat the eggs with a little seasoning then pour over the mushroom mix in the tin. Scatter over the grated cheese and bake for 25-30 mins or until the egg has set and the top is golden. Leave to cool in the tin for 5 mins, before removing from the tin and serving in wedges with a little more rocket.

www.mushroom-uk.com

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Nutritional information per portion

Calories 346(kcal)
Fat 28.6g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.