Mushroom, Leek & Arugula Frittata

We love to serve frittatas for Sunday brunch, alongside our favorite bagels topped with smoked salmon & chive cheese. Fritattas lend themselves nicely to whatever you have on hand, and that’s how this one came about last Sunday

ingredients

2 tbsp olive oil
1 tsp butter
1 finely chopped leek, white part only
1 cup sliced Crimini mushrooms
1/2 red beller pepper diced
S&P to taste
8 extra large eggs
Dash of tabasco
1/4 cup half & half
1 cup shredded Fontina cheese
1 large handful fresh baby arugula
1 tbsp grated romano

directions

1
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.
2
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.
3
Let sit about 5 minutes before cutting into wedges to serve.

Source: TasteBook