Mushroom, spinach and fetta frittata

Method

1. Step 1

   Preheat oven to 180°C. Place half the oil and half the butter in a large non-stick frying pan over medium-high heat. Add the mushroom and cook, stirring occasionally, for 5 mins or until browned and tender. Add half the lemon juice and half the garlic and stir to combine. Season. Use a slotted spoon to transfer the mushroom mixture to a plate. Cover to keep warm.

2. Step 2

   Add remaining oil and remaining butter to the pan. Add the leek and cook, stirring, for 5 mins or until tender. Add the thyme, remaining garlic and half the spinach and stir until the spinach wilts. Season.

3. Step 3

   Place the eggs, cream, lemon rind and remaining lemon juice in a large bowl and whisk to combine. Add the parsley and three-quarters of the parmesan. Season and stir to combine. Pour over the leek mixture in the pan and stir to combine. Sprinkle with three-quarters of the mushroom mixture, half the fetta and the remaining parmesan. Bake for 20 mins or until the filling is golden and set.

4. Step 4

   Sprinkle the frittata with the remaining mushroom mixture, remaining spinach and remaining fetta. Cut into pieces to serve.