Cook: 25 minutes

Serves: 6

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.

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Ingredients

Name: Leek and mushroom frittata
Prep time: 20 min
Cook time: 25 min
Yield: 6
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

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