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Leek, Ricotta And Mushroom Frittata

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Ingredients

50 g butter

2 leeks, trimmed and sliced

300 g button mushrooms, sliced

200 g fresh ricotta

sea salt and cracked black pepper

6 eggs

½ cup (125ml) pouring (single) cream

baby rocket (arugula) leaves dressed with lemon juice and olive oil, to serve

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