Leek, Ricotta And Mushroom Frittata

Name: Leek, Ricotta And Mushroom Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 leave baby rocket (arugula) dressed with lemon juice and olive oil, to serve; 50 grams butter; 300 grams button mushrooms, sliced; 6 eggs; 200 grams fresh ricotta; 2 leeks, trimmed and sliced; 125 milliliters ½ cup pouring (single) cream; 2 servings sea salt and cracked black pepper

The recipe Leek, Ricottan And Mushroom Frittatan is ready in about 45 minutes and is definitely a spectacular gluten free, primal, and vegetarian option for lovers of Mediterranean food. One portion of this dish contains approximately 35g of protein, 66g of fat, and a total of 812 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have eggs, butter, pouring cream, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a main course.