leek, ricotta and mushroom frittata

50g butter
2 leeks, washed, trimmed and sliced
300g mushrooms
200 - 250g fresh ricotta
salt and pepper
6 eggs
1/2 cup pouring cream
Rocket (arugula) to serve

Preheat oven to 180C. Heat the butter in a large, deep frying pan over high heat. Add the leeks and mushrooms and cook for 3-5 minutes or until brown. Spoon into a lightly greased 20cm x 30cm baking dish and top with ricotta, salt and pepper.

Whisk eggs and cream in a bowl, pour over leek mixture and bake for 15-20 minutes or until puffed and golden.

Top with rocket to serve. Serves 2.

Recipe and image from donna hay magazine.