MUSHROOM, LEEK & ARUGULA FRITTATA
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maura Rubio
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]This 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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I'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
[email protected]This 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!