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.
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bassman1977able
[email protected]I'm always looking for new frittata recipes, and this one is definitely a keeper. It's so flavorful and versatile.
Ahmadshah Shah
[email protected]I'm allergic to eggs, so I made this frittata with egg replacer. It turned out great!
Manu Ksj
[email protected]This frittata is one of my favorite brunch dishes. It's so easy to make and it's always a crowd-pleaser.
Zakryya Khan
[email protected]I've made this frittata several times, and it's always a hit. It's a great way to use up leftover vegetables.
Ar Asrlan
[email protected]This frittata was delicious! I served it with a side of roasted potatoes and a green salad.
Md Sablu
[email protected]I'm not a big fan of mushrooms, but I loved this frittata. The leeks and arugula really balanced out the flavor.
Riba Jeba
[email protected]This is my go-to recipe for a vegetarian frittata. It's always a crowd-pleaser.
Omar Nabil
[email protected]This frittata is a great option for a quick and easy meal. It's also very versatile - you can add any vegetables or cheese that you like.
Morabit Abderrahim
[email protected]I followed the recipe exactly, but my frittata didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Antor Ghose
[email protected]This frittata was a little bland for my taste. I think I would have added more salt and pepper.
Wasiu Oriyomi
[email protected]I love frittatas, and this one is one of my favorites. The flavors of the mushrooms, leeks, and arugula go so well together.
marcio pinto
[email protected]This frittata is a great way to use up leftover vegetables. I had some mushrooms, leeks, and arugula that were about to go bad, and this recipe was the perfect way to use them up.
Kennedy Mudawarima
[email protected]I'm new to cooking, and this recipe was easy to follow. The frittata turned out great, and my friends loved it. Thanks for sharing!
Sophie Jaya
[email protected]This frittata was a hit with my family! The combination of mushrooms, leeks, and arugula was delicious, and the eggs were cooked perfectly. I will definitely be making this again.