Mushroom and Leek Frittata

[Ingredients]

• 2tbsp olive oil

• 1 medium-large leek - chopped (stem only)

• 8oz crimini mushrooms - thinly sliced

• 6 large eggs

• 2tbsp sourcream

• 1/2 cup shredded mozzarella

• 1/2 cup shredded fontina cheese

• Salt and pepper

• 2tsp fresh thyme - chopped

[Steps]

1. Preheat oven 175degC.

2. Cook leeks with 1tbsp oil over medium heat until soft, stirring. Add in mushrooms and cook until they lose most of their moisture and starts to brown.

3. Mix mozzarella and fontina together, set aside 1/4cup.

4. Whisk eggs with sour cream, thyme and 3/4cup cheese. Season with salt and pepper.

5. Once leeks and mushrooms are done, add in 1tbsp oil followed by egg mixture, ensuring that mixture is evenly spread out.

6. Increase heat to medium-high and cook until the edges begin to set.

7. Sprinkle reserved cheese over and bake for 15-20mins until the center is set and golden brown.

8. Garnish with more thyme and cheese, serve warm with toast.

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