A delicious and comforting egg meal. Perfect anytime of the day.
- 15 ml olive oil
- 15 ml butter
- 1/2 cup chopped leeks, white parts only
- 250 g mixed mushrooms, sliced or broken into smaller pieces
- a few sprigs of thyme, woody stems removed
- salt & pepper to taste
- 200 g baby spinach, just wilted (cook separately in microwave or in a small pot on the stove with a little olive oil)
- 6 eggs, whisked
- 1 cup grated mature cheddar
- 60 ml/g butter
- a handful of sage leaves
Pre-heat oven to 180 C.
In a ovenproof medium size pan (I used cast iron), heat the olive oil and butter. Add the leeks and fry over medium-high heat until they go soft but not brown yet.
Add the mushrooms and thyme, turn up the heat to high and keep frying until the mushrooms are golden brown and tender. Season well with salt & pepper.
Add the spinach, eggs and cheese and stir gently to distribute evenly. Keep on cooking for about 3 minutes, stirring every now and then.
Transfer carefully to the oven and bake for about 10 minutes until the frittata is fully cooked.
While the frittata is cooking, add the remaining 60 ml of butter to a small saucepan and bring to a simmer. Keep on cooking, swirling the pan often, until it turns light brown and nutty in flavour. Add the sage leaves and remove from the heat. Swirl the pan until the foaminess subsides and set aside.
Remove the cooked frittata from the oven and leave to cool. Serve with crispy sage leaves and a drizzle of the butter that it has cooked in. Can be enjoyed hot or cold.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.