Wednesday, September 18, 2013

WWDH - Leek, ricotta and mushroom frittata

This week's Wednesday with Donna Hay recipe was chosen by Margaret, who selected Donna's leek, ricotta and mushroom frittata.

This was a simple and tasty breakfast for me - I halved the recipe and ended up with two serves.  I chilled the second serve, and I enjoyed the frittata better cold than warm.

My tip is to add plenty of seasoning to avoid blandness, but otherwise, this was pretty good.

To see what Margaret, Kayte, Chaya and Sarah thought of this dish, visit their websites.


TeaLady said...

Agree was good but needed more seasoning. I have started automatically adding a little more since several recipes ago.

Glad you liked it.

Kari said...

I like the idea of leek and mushrooms together and don't think I've ever had them in the same dish. I'll have to rectify that!

Blond Duck said...

I love friattas!

Sarah said...

Oh, what a great breakfast! We had ours for dinner and it was great. I guess I never thought about the seasoning - I always just season to taste and I'm not really sure if I'm adding more or less than called for. I will pay attention next time!

Kayte said...

I think she doesn't always tell you to season in her recipes figuring everyone seasons differently and we know, or should know, best how to do that...taste as you go sort of thing. Also, ricotta can be salty or not depending on the brand, so maybe that would be a difference? Mine was seasoned nicely and we loved it. Yours looks delicious, Gaye. Now about that eating it chilled thing...LOL, definitely need to think about that before trying it, not sold on that idea, but then I eat chilled pizza slices and people tend to frown about that.

Lorraine @ Not Quite Nigella said...

I love how easy they are to make! :D