Frittata - With a little help from my friends......

I'm heading off with my other Beatles obsessed friends to our mate Damon's house this afternoon to play the eagerly anticipated "Beatles Rock Band". Word has it that he has set up his attic to accomodate us (closest thing we have to "The Cavern"!) and I have no doubt it will be a riotously entertaining time for all. Lots of gin and tonics and bad singing will ensue, I'm sure. Now, even the real Fab Four must have had to stop for a snack break occasionally, so I cooked a few things this morning to make sure that we keep our strength up for those dodgy renditions of "I am the walrus". The recipe I'm posting today is one of the things I have made to take to Damon's.

Today's dish is a simple to make mushroom, leek and fennel frittata but I have given it a bit of a twist by serving it with a delicious, fresh tasting horseradish and mint cream. I will be serving small slices of it with a dollop of the cream on the top. Of course you can serve the frittata alone if you want to. This dish works as a finger food but would also be a nice spring entree or a vegeatarian main course. It would also be perfect for a picnic.
Either way, you'll love it. (Yeah! Yeah! Yeah!)

Mushroom, Leek and Fennel Frittata with Mint and Horseradish Cream

You will need: (For the frittata) 1 doz free range eggs, 1 cup cream, 1/2 cup grated cheddar cheese, 1/3 cup grated parmesan, 1 bulb fennel sliced finely, 1 large onion sliced finely, 1 large leek sliced finely, 1/2 cup sliced spring onion, About 3 cups sliced mushrooms, 1 tablespoon finely chopped continental parsley, 1 tablespoon Dijon mustard, splash of olive oil, salt and pepper.

(For the topping) 1 cup sour cream, 1/2 cup natural yoghurt (I use an organic Greek style yoghurt), 1 tablespoon each of chopped continental parsley and fresh mint, 1 tablespoon horseradish cream ( You will find this in the mustard/condiment section of the supermarket)

Method: First, combine all of the topping ingredients well and then refrigerate until you areready to serve.

In a frypan, add a splash of olive oil, the spring onions,regular onion, fennel and leek. Cook on a moderate heat for about 5 minutes. You do not want the ingredients to brown, so keep an eye on it. Add the mushrooms, season with salt and pepper. Cook for another 5-8 minutes, until the fennel and leeks are soft. Turn off the heat and set aside.

In a mixing bowl, combine the eggs, cream, grated parmesan, Dijon mustard and salt and pepper. Whisk until well combined.

Line a baking dish with baking paper. Tip the leek/fennel mixture into the dish and spread it out evenly. Sprinkle the cheddar cheese over the top and mix it in a little bit, so it doesn't all sit on the surface. Pour over the egg mixture and ensure it is evenly distributed.

Sprinkle with the parsley and cook in a moderate oven for about 20 mins, until the frittata is set. Let it cool for at least 10mins before cutting it into pieces. Serve topped with a spoonful of the horseradish cream mixture and some extra mint leaves.

This recipe will make around 40 small pieces or will serve 6-8 people as an entree or main course.

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