LISA ROUKIN’S Leek and mushroom frittata

This grain-free crustless quiche makes a perfect Pesach standby for breakfast, lunch or dinner. It keeps for 3-4 days in the fridge, making it great when you’re in a rush. You could also add cheddar cheese, feta or another protein source to the mixture — the list of what you can add is endless. Roasted root vegetables such as sweet potato add colour and texture.

Serves 6 Preparation: 20 mins Cooking: 23-25 mins

INGREDIENTS

1 tbsp rapeseed oil

500g trimmed leeks, top and tail, sliced thinly

350g close cap mushrooms, peeled and stalk removed, sliced thinly 125g shiitake mushrooms, stalk removed, sliced thinly

1 handful coriander, finely chopped 2 tbsp agave or honey

2 tbsp Passover “soy sauce”

12 large eggs

Sea salt and white pepper Garlic granules

METHOD

Pre-heat oven to 200°C (180°C fan-assisted). Line a 23cm square baking tin with baking parchment.

In a large non-stick frying pan heat the oil and sauté the sliced leeks until soft and translucent over a gentle heat, to prevent burning, for approx 5 mins. Add the sliced mushrooms and continue cooking for 5 minutes, then season with sea salt, garlic granules, white pepper and continue cooking for 3 minutes.

Add the coriander, continue cooking for 1 minute, add the soy, agave or honey and cook for 1 minute, then take off the heat to cool. Spoon the vegetables into the pre-lined tin, and smooth them out egvenly over the base of the tin. ●In a large mixing bowl beat the eggs until smooth, season with white pepper and sea salt. Pour the egg mixture over the sautéed leeks and mushrooms.

Bake on the middle shelf for 23-25 minutes. Leave to cool for 10 minutes before eating. Serve with a delicious salad . www. myrelationshipwithfood. com