Gino D’Acampo’s mushroom and rocket frittata Recipe

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  • Healthy

serves:

4

Cost:

not

Prep:

10 min

Cooking:

35 min
-40

Nutrition per portion

RDA
Calories 346 kCal 17%
Fat 28.6g 41%

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

  • 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.

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