Leek and feta frittata

So it's getting towards that time when we need to eat what we have in the fridge in anticipation of the Ocado delivery on Saturday. Well, leeks, mushrooms and feta stood out to me, and with the combination of eggs, provide an easy midweek dinner of frittata accompanied by salad.

This decision was particularly sensible as after I had decided on dinner, Gipsy Spread texted from the train home to request that I accompany him to the local outdoor watering hole for some vin rose in this crazy crazy heat. Can you say 'bad influence'? Dinner was going to have to wait until after. Luckily I had already cooked the vegetables and only needed to add the egg mix to finish.

Gipsy Spread had some venison sausages he needed to eat. He had had some yesterday with Bill's beans, whilst I had the halloumi. For a reminder about Bill's beans, see 'Dinner in 10 minutes'.


What you will need
1 onion
3 leeks
8-10 mushrooms
2 cloves garlic
4 sundried tomatoes
1/4-1/2 packet of feta
4 eggs
1-2 table spoon of cream or milk
Nutmeg
1 tea spoon mustard
Lemon thyme

Firstly slice up all the vegetables up. Saute the onions, leeks and chopped garlic in oil for about five minutes before adding the mushrooms which will not need as long to soften.

Seperately, mix together the eggs, cream, nutmeg and mustard.

When the vegetables have softened, spread them evenly around the pan and pour over the egg mix. Add the sliced sundried tomatoes to the pan and crumble over the feta cheese and the leaves from several sprigs of lemon thyme. Season with salt and pepper.

Cook the frittata on a medium heat, until the edges appear to have cooked and browned, then place under a medium grill or in the oven for 10 minutes until the top has browned and the frittata is cooked through. An inserted knife should come away clean.

 

I served ours with a salad and Gipsy Spread of course had his venison sausages. He has stated that he prefers the Waitrose ones to the M&S ones, in case you were wondering.

On a further note, I was very impressed with the Waitrose mushrooms I picked up in Petersfield, which were locally sourced in Hampshire and which gave off hardly any water. They were extremely meaty and robust.


There are clearly going to be leftovers which will be great for brunch with a slice of bread or for a work lunch with a fresh green salad. Lucky for me I'm working from home tomorrow, so brunch it is.