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Leek and mushroom frittat
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| Artist: |
_ |
| Categories: |
Entrees, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| each | Leek | | 1/2
| lbs | Mushrooms | | 2
| tbsp | Salad oil | | 4
| each | Eggs | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Trim off roots and leaf ends of leek. | | 2 | Cut leek lengthwise in half; separate into leaves; rinse well under cold running water to remove all sand; drain well. | | 3 | Cut leek crosswise into ?inch slices. | | 4 | Slice mushrooms. | | 5 | In 8" or 10" skillet over medium heat, in hot salad oil, cook leek and mushrooms until tender, stirring occasionally. | | 6 | In bowl, beat eggs, salt and 2 tbl water until blended. | | 7 | Reduce heat to low. | | 8 | Pour egg mixture over vegetables in skillet. | | 9 | Cover and cook 15 minutes or until mixture is set. | | 10 | To serve, cut intowedges |
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