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Mushroom and Kale Frittata

This recipe is from Episode 3 of Good Chef Bad Chef Series 3

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Slowly sauté the leeks in a heavy based pan (cast iron is great) over a low heat with a little olive oil. This should take about 10 min. They will become very sweet and soft.
Then add the mushrooms and sauté until soft. Toss in the garlic towards the end. Lower the heat and toss in the silver beet and stir. Cover and remove from the heat.
Next, whisk together the eggs, basil, milk and mustard and gently pour into the pan. Leave the pan over a low heat for a minute or so, so the bottom of the frittata cooks slightly.
Now lay tomato slivers on top in a pretty way and place in a very slow oven (100C) for about 40 min, or until the egg is set. Let it cool before slicing into wedges or thin slices.

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MH139 August 2011

Absolutely lovely recipe and a fntastic way to be intorduced to delicious Kale. Recipe was easy to follow and worked as expected except for needing about 20 minutes longer in the oven at 100C to cook and set properly. I'll be making this one regularly.

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