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Gino D'Acampo's mushroom and rocket frittata

(13 ratings)

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  • Serves: 4

  • Prep time:

  • Cooking time:

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

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

Method

  1. 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.
  2. 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.
  3. 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

Nutritional information per portion

  • Low
  • Med
  • High
  • 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.

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  • 3
(13 ratings)

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