recipe: week 6 - leek and mushroom fritatta

I am not an egg person, so probably won't be making this myself.
but it sounds delicious none-the-less.

leek and mushroom fritatta

20g butter
1 leek, finely sliced
2 crushed garlic cloves
150ml double cream
handful of basil leaves
1 tbs olive oil
400g mushrooms, sliced
8 eggs
40g grated parmesan

preheat the oven to 180c and lightly grease a 20cm square cake pan. melt butter with oil in a large frypan over med-low heat. add leek and cook for 5 minutes until soft but not browned. add mushrooms and garlic and stir for 5 minutes , or until mushrooms are soft. meanwhile, whisk together eggs, cream and parmesan in a jug. season. fill prepared pan with leek mixture, sprinkle basil and pour over egg mixture. bake for 25-30 minutes until lightly browned and set. cool slightly, then turn out onto a board. cut into squares and serve with salad.