January 13, 2009 - 13:14 GMT hellomagazine.com Gino D'Acampo's mushroom and rocket frittata GALLERY Ingredients (Serves 4)2 tbsp extra virgin olive oil 250g/9oz portabello mushrooms, wiped and sliced 1 leek, trimmed, finely sliced and well rinsed 100g/4oz baby button mushrooms, wiped and sliced 1 x 70g bag ready-prepared rocket 50g/2oz sundried tomatoes in oil, drained and sliced 100g/4oz feta cheese, crumbled Salt and freshly ground black pepper 6 large eggs 25g/1oz pecorino or Parmesan cheese, freshly grated Rocket salad to serve MethodPreheat the oven to 190°C, 375°F, Gas 5 and lightly oil and base-line a 20cm/8in round tin. Don’t use a loose-based tin or the egg will run out. Place on a baking sheet and set aside. Heat the olive oil in a large frying pan, add the mushrooms and sauté over a high heat for 5-6 minutes or until beginning to brown. Stir in the leek and sauté for a further 2-3 minutes or until tender. Remove the pan from the heat, stir in the rocket, tomatoes and feta then season well. Spoon the mix into the prepared tin. Beat the eggs with a little seasoning, then pour over the mushroom mix, scatter over the grated cheese and bake in the preheated oven for 25-30 minutes or until the egg has set and the top is golden. Leave to cool in the tin for 5 minutes, then cut into wedges and serve with rocket salad.