|1 tbsp / 15 ml||olive oil|
|1/2 cup / 125 ml||thinly sliced leek, white part only (about 1 medium leek)|
|2 cups / 500 ml||sliced cremini mushrooms|
|4||cloves garlic, crushed|
|1 cup / 250 ml||tightly packed arugula|
|1/4 tsp / 2 ml||coarse seat salt|
|freshly ground pepper, to taste|
Preheat oven to 350 degrees F (180 degrees C).
Generously grease a muffin tin for 8 frittatas.
Heat oil in a skillet over medium heat. When pan is hot, add leeks and mushrooms; sauté for 10 minutes until mushrooms begin to dry out. Add garlic and arugula; continue to sauté for another minute until arugula is wilted and garlic is fragrant. Remove from heat and set aside.
In a large mixing bowl, whisk together eggs until light and frothy, about 30 seconds. Add salt, pepper and the arugula-mushroom mixture; stir to combine.
Using a ladle, gently scoop contents into well-greased muffin tin.
Bake for 18 minutes, or until eggs are set and begin to puff up. Using a rubber spatula or knife, gently loosen the edges of thre frittatas as soon as they come out of the oven; serve immediately.
Makes 8 frittatas.
|Serving Size||Per 1 mini frittata|
Source: Leslie Beck's Healthy Kitchen