Preheat oven to 200C - 400F. Line a 9 x 13 inch (22 x 33 cm) baking pan with non-stick parchment paper (it helps to spray the baking pan with cooking spray to make the parchment paper stick to the pan).
In a skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds or until fragrant. Add leeks and cook until soft, about 1 minute. Add mushrooms and cook until just soft, about 1 minute. Season with salt and pepper to taste. Spread mixture in prepared baking pan.
In a large bowl, whisk together eggs, milk, ricotta, parmesan and nutmeg. Season with salt and pepper to taste (keep in mind that the cheese + leek/mushroom mixture is already salted). Pour in baking pan.
Bake for 25-30 minutes or until golden and cooked through.
Remove from the oven and allow to cool slightly. Slice frittata into 6 pieces. You can serve it warm or cold. Store in a container in the fridge if eaten cold.
Nutrition Facts
Leek, Mushroom and Ricotta Frittata
Amount Per Serving (1 /6th)
Calories 224Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 245mg82%
Sodium 261mg11%
Potassium 290mg8%
Carbohydrates 6g2%
Sugar 2g2%
Protein 16g32%
Vitamin A 840IU17%
Vitamin C 3mg4%
Calcium 244mg24%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.