Mushroom, Leek & Arugula Fritatta

You can keep your quiche, thank you.  My preference is the eggier, easier, crustless  frittata that can be assembled quickly from almost anything you have on hand to combine with your eggs.  This first one is vegetarian, very pretty and healthful.  It came together simply, as I said, from what was on hand at the time and has become a Sunday brunch favorite.

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 or Sriracha
1/4 cup half & half
1 cup shredded Fontina cheese, or whatever softish melting cheese you have
1 large handful fresh baby arugula
1 tbsp grated Pecorino romano
Preapration:

Preheat oven(or countertop toaster oven or convection 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.

Beat eggs with a pinch of salt, a dash of Tabasco or Sriracha, 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, or until puffed and lightly browned on top.

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

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