Mushroom, leek & feta frittata by Anneka Manning

Method

1. Preheat oven to 160°C (140°C fan-forced). Grease a 21cm (base measurement) ovenproof dish or pan with a little extra oil.
2. Using the KitchenAid Food Processor attachment for the KitchenAid Stand Mixer; dice the onion, slice the leek and shred the Parmigiano-Reggiano.
3. Heat 1 tablespoon of the oil in a large frying pan and cook the onion and leek over medium heat for 8-10 minutes, stirring occasionally, until softened. Remove from the pan and set aside.
4. Add the remaining 1 tablespoon oil and the butter to the frying pan and heat over medium-high heat until foaming. Add the mushrooms and cook, stirring frequently for 5-8 minutes or until just tender and starting to brown. Add the thyme leaves and cook, stirring, for a further minute or until aromatic. Remove from the heat.
5. Whisk together the eggs until smooth. Whisk in the cream, lemon and Parmigiano-Reggiano and season with pepper. Stir through the onion mixture and mushroom mixture and then pour into the greased pan. Dot with the Persian feta.
6. Bake in preheated oven for 30-35 minutes or until almost set in the centre.
7. Preheat the grill on high. Place the frittata under the grill for 1-2 minutes or until golden on top and just cooked through.
8. Serve warm or at room temperature garnished with thyme sprigs and accompanied by salad leaves.
9. Preparation time: 30 minutes
   Baking time: 30-35 minutes (+ grilling time)
   Serves: 6