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Leek & mushroom frittatas

Adapted from which is a blog I've made several recipes from that have all been fantastic. I've just got their cookbook too, and it is full of recipes I want to try!

The original recipe makes 12 muffins, but I used soufflé ramekins and made 6 portions.


9 eggs
2/3 US cup cooked quinoa (this is 160ml in volume)
60ml milk
1/2 tsp red pepper flakes
250g mushrooms, chopped
2 tbsp olive oil
2 leeks, finely sliced
3og parsley, chopped
200g feta cheese


I didn't change anything from the original instructions, so head over to for the how to.

The original recipe suggests these as a breakfast, which I think would be lovely. However, we ate ours with some extra CHW veg: jacket potatoes and a green salad, which was also rather lovely.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Leek & mushroom frittatas with salad leaves