GLUTEN-FREE MUSHROOM AND LEEK FRITTATA
A frittata – fundamentally a mix of eggs, cream or milk and cheese – is a most obliging dish. You can add to this basis just about any vegetable or protein you fancy, or make use of what you have on hand: raw vegetables (mushrooms, tomatoes, asparagus) or roasted (kumera, carrots, potato, pumpkin, cauliflower) or even cooked meat or fish (in small pieces).
This Mushroom and Leek Frittata is a lovely mix because it allows the subtle flavours of its parts shine through. It is delicate but flavoursome and versatile enough to serve for a light lunch or cut into small squares to accompany drinks at a party. Quite fine.
Jan
MUSHROOM AND LEEK FRITTATA
Serves 6
60 gm olive oil or butter
2 medium leeks, white and pale green parts only, finely sliced
2 golden shallots, diced
1 clove of garlic, minced
300 gm button mushrooms, trimmed and thinly sliced
8 large eggs
120 gm crème fraîche or sour cream
2 tablespoons flat-leaf parsley or chives, chopped
150 gm semi-soft cheese such as Taleggio or Fontina, grated or shaved
Sea salt and freshly ground pepper
Butter an ovenproof pan, 22cm square x 6cm (or 19cm x 30cm x 6cm). Line it with baking paper, leaving enough length on two sides to lift the frittata out when cooked.
Place a rack in the upper third of the oven. Preheat to 180°C.
Heat half the oil or butter in a large non-stick frypan (with a lid) over medium heat. Add leeks and shallots and cook, stirring, for 5 minutes. Cover and cook for another 5 – 10 minutes until the leeks have softened.
Add remaining oil or butter, garlic and mushrooms and continue cooking, uncovered, for 8 – 10 minutes, stirring often, until any liquid has evaporated. Remove from the heat and allow to cool a little.
Whisk eggs, crème fraîche and parsley or chives in a large bowl. Add half the cheese and season well with salt and pepper.
Spread 2/3 of the leek and mushroom mixture across the lined pan.
Pour over 2/3 of the egg mixture, spreading evenly.
Repeat with remaining vegetable and egg mixtures and smooth the surface, scattering the remaining cheese over the top.
Bake the frittata for 30 – 35 minutes, until golden brown and the centre has lost its wobble.
TIP:
The frittata keeps well refrigerated. If not serving immediately, remove baking paper from the base, place on kitchen paper and store in an airtight container.