Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 8 | large eggs |
| 1/4 tsp / 2 ml | coarse seat salt |
| freshly ground pepper, to taste |
Directions
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.
Nutrition Facts
| Serving Size | Per 1 mini frittata |
| Calories | 100 |
| Cholesterol | 190 |
| Carbohydrates | 4 |
| Sugar | 0 |
| Fiber | 1 |
| Protein | 7 |
| Fat | 6 |
| Saturated Fat | 2 |
| Trans Fat | 0 |
| Sodium | 132 |
Source: Leslie Beck's Healthy Kitchen