Yields1 Serving
 1/2 cup of arugula
 1/3 leek cut in thin slices
 2 eggs, beaten
 1/4 teas salt
 1/4 teas mushroom powder
 1 tbl of oil
 dash of cooking wine
1

Wash arugula and set aside to dry.

2

Cut the leek into thin slices.

3

Beat the eggs making sure the yolk and whites are evenly combined and add the salt and mushroom seasoning.

4

Heat wok and add oil and salt.

5

When wok is hot add eggs and swish around gently.

6

Add arugula and leek to eggs.

7

Let cook 15 seconds then flip one side of the egg mixture over so it's folded in half.

8

Splash the wine onto the eggs.

9

Feel free to add cracked pepper if you wish.

Ingredients

 1/2 cup of arugula
 1/3 leek cut in thin slices
 2 eggs, beaten
 1/4 teas salt
 1/4 teas mushroom powder
 1 tbl of oil
 dash of cooking wine

Directions

1

Wash arugula and set aside to dry.

2

Cut the leek into thin slices.

3

Beat the eggs making sure the yolk and whites are evenly combined and add the salt and mushroom seasoning.

4

Heat wok and add oil and salt.

5

When wok is hot add eggs and swish around gently.

6

Add arugula and leek to eggs.

7

Let cook 15 seconds then flip one side of the egg mixture over so it's folded in half.

8

Splash the wine onto the eggs.

9

Feel free to add cracked pepper if you wish.

ARUGULA AND LEEK FRITTATA

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