Steps:
- Preheat oven to 425. In a 9" omelette pan or tarte tatin pan, saute the mushrooms, leeks, and red pepper in olive oil & butter, lightly seasoned with salt & pepper, until vegetables soften. Beat eggs with a pinch of salt, a dash of Tabasco, and half & half. Add the Fontina and arugula and stir to combine well. Pour over the vegetable mixture in pan and let set about two minutes. Sprinkle top with the grated Romano, and bake in preheated oven about 15 minutes, ior until puffed and lightly browned on top. Let sit about 5 minutes before cutting into wedges to serve.
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Maura Rubio
m29@hotmail.comThis is a great recipe for a quick and easy breakfast or brunch. I love the combination of mushrooms, leeks, and arugula. The frittata is also very versatile - you can add or subtract ingredients to suit your taste.
Smangele Sma
s-s28@aol.comI'm not a big fan of mushrooms, but I really enjoyed this frittata. The leeks and arugula helped to balance out the flavor of the mushrooms. I would definitely make this again.
Juju Aldarondo
aldarondo.j@hotmail.comThis frittata was easy to make and turned out great! I used a cast iron skillet and it cooked evenly. The flavors were well-balanced and the arugula added a nice peppery flavor.
Shreepair Sah
sahshreepair97@hotmail.frI'm always looking for new frittata recipes and this one did not disappoint. The mushrooms, leeks, and arugula were a great combination and the eggs were cooked perfectly. I will definitely be making this again.
Teresa Hofgaard
hofgaardt@gmail.comThis frittata was a hit with my family! The kids loved the mushrooms and arugula, and my husband raved about the leeks. It was a great way to use up some leftover vegetables.
Kimberly Worrell
w@aol.comThis is a great recipe for a quick and easy breakfast or brunch. I love the combination of mushrooms, leeks, and arugula. The frittata is also very versatile - you can add or subtract ingredients to suit your taste.
It's Owais
owais.its84@yahoo.comThis frittata was delicious and very easy to make. I used a non-stick skillet and it cooked evenly. The flavors of the mushrooms, leeks, and arugula were perfect together. I will definitely be making this again.
KINGZMAN_YT_13 THE_GAMER
the_gamer_kingzman_yt_1383@hotmail.comI'm not a big fan of mushrooms, but I really enjoyed this frittata. The leeks and arugula helped to balance out the flavor of the mushrooms. I would definitely make this again.
Musa Byakatale
byakatale@yahoo.comThis frittata was a great way to use up some leftover mushrooms and leeks. It was also a nice change from my usual breakfast routine. I would definitely recommend this recipe.
Iqra Mehar
m.iqra69@aol.comI'm always looking for new frittata recipes and this one did not disappoint. The mushrooms, leeks, and arugula were a great combination and the eggs were cooked perfectly. I will definitely be making this again.
Nawabi Puttar
nawabi@yahoo.comThis frittata was easy to make and turned out great! I used a cast iron skillet and it cooked evenly. The flavors were well-balanced and the arugula added a nice peppery flavor.
Hadad Official
hadad_o@gmail.comI've made this frittata several times now and it's always a winner. It's a great way to start the day or to enjoy for brunch. I love that it's so versatile - you can add or subtract ingredients to suit your taste.
Mitunjoy Dey
d-mitunjoy@yahoo.comThis frittata was a hit with my family! The kids loved the mushrooms and arugula, and my husband raved about the leeks. It was a great way to use up some leftover vegetables.
Raja M Ramzan
m.raja@gmail.comI'm not usually a fan of frittatas, but this one was really good. The flavors of the mushrooms, leeks, and arugula were well-balanced and the eggs were cooked perfectly. I would definitely recommend this recipe.
Dove Shema
dove.s82@aol.comThis frittata was a delicious and easy meal to make. I used baby bella mushrooms and they were perfect. The leeks and arugula added a nice flavor and texture. I will definitely be making this again!