Leek, mushroom and feta frittata

Ingredients (4 servings):

• 25g butter, chopped
• 1 large leek, halved, washed, thinly sliced
• 200g button mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 200g feta, crumbled
• 1 tablespoon fresh oregano leaves
• 8 eggs, lightly beaten
• 1/3 cup pure cream

Method:

1. Preheat oven to 180°C/160°C fan-forced.
2. Grease a 3cm-deep, 20cm x 30cm (base) pan. Line base and sides with baking paper, extending paper 2cm above edge on both long sides.
3. Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
4. Spoon leek mixture over base of prepared pan. Top with feta and oregano.
5. Whisk eggs and cream together in a large jug. Season.
6. Pour egg mixture over feta in pan. Bake for 25 to 30 minutes or until browned and just set.
7. Stand for 10 minutes.