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| RECIPE FOR LEEK AND MUSHROOM FRITTAT |
Title: Leek And Mushroom Frittat
Category: Entree
Serves: 2
Ingredients:
| 1.00 | ea | Leek | | 0.50 | lb | Mushrooms | | 2.00 | tb | Salad oil | | 4.00 | ea | Eggs | | 0.50 | ts | Salt |
Instructions:
Trim off roots and leaf ends of leek.
Cut leek lengthwise in half; separate into leaves; rinse well under cold running water to remove all sand; drain well.
Cut leek crosswise into 1/2-inch slices.
Slice mushrooms.
In 8"" or 10" skillet over medium heat, in hot salad oil, cook leek and mushrooms until tender, stirring occasionally.
In bowl, beat eggs, salt and 2 tbl water until blended.
Reduce heat to low.
Pour egg mixture over vegetables in skillet.
Cover and cook 15 minutes or until mixture is set.
To serve, cut intowedges.
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