Gino D'Acampo's mushroom & rocket frittata

A frittata is like a savoury cake or big omelette and this delicious mushroom and rocket version has been devised by celebrity chef Gino D'Acampo. Serve it in slices warm or cold with a nice crisp salad.

Preparation: 10 mins
Cooking: 35-40 mins
Serves: 4
Costing: £1.05 per serving

Nutritional information:
Energy(kcal) 346
Protein 20.3
Fat (g) 28.6
Of which saturates (g) 9.2
Carbohydrate (g) 1.9
Of which sugars (g) 1.4
Fibre (g) 1.8
Salt (g) 1.5

Two of your 5-a-day

What you need:

• 45ml/3 tbsp of extra virgin olive oil
• 1 leek, cleaned and finely sliced
• 250g pack portabello mushrooms, sliced
• 100g pack button mushrooms, sliced
• 70g bag wild rocket
• 50g/2oz drained sundried tomatoes, sliced
• 100g/4oz feta cheese, crumbled
• 6 large eggs
• 25g/1oz freshly grated Pecorino or Parmesan cheese
• salt and freshly ground black pepper
• Rocket salad to serve

What you do:

1. Preheat the oven to 190C/Fan, 170C/Gas or Mark 5. Oil and base line a 20cm/8in round tin - don't use a loose-based tin or the egg will pour out the base. Place on a baking sheet.
2. Heat 30ml/2tbsp of the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5-6 mins or until they begin to brown. Stir in the leeks and sauté for a further 2-3mins or until tender. Remove from the heat, add the rocket, tomatoes, feta and plenty of ground black pepper. Spoon into the prepared tin.
3. Beat the eggs with a little seasoning then pour over the mushroom mix in the tin. Scatter over the grated cheese and bake for 25-30 mins or until the egg has set and the top is golden. Leave to cool in the tin for 5 mins, before removing from the tin and serving in wedges with a little more rocket.

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