Leftover egg yolk recipe…..Eggy veggie frittata
1:400g egg yolk ( leftover egg yolk ...) 2:spinach+ baby Kale 50-70g 1cup slice cherry tomatoes 2 green Onions chopped, 1 red bell pepper diced, 1 cup mushrooms (pieces and stems) 3: 1cup shredded mozzarella 1 small garlic clove chopped
whisk egg yolk,salt and pepper to taste, set aside
1 : Heat 2 tbsp canola oil in non-stick frying pan over medium heat, add garlics until fragrant
then add mushrooms, tomatoes, peppers,and 1 cup shredded mozzarella,sauté for 3 mins, dish up and set aside.
Heat 2 tbsp canola oil in the pan over medium-high heat. Pour half egg batter and spread into an even layer. Cook until eggs start to set on the bottom. (about 2-3 mins)
Reduce heat to medium-low,pour the mushrooms mixture,spinach, baby kale, then half egg batter,until almost set, 5-8 minutes. Run a spatula around the edge ,and slightly shake the pan for easy flap over.
Place a large plate over the pan. Carefully flip the pan over so the frittata falls onto the plate perfectly.
Slide frittata back into pan. Cook until bottom is lightly browned. ( 3-5 mins) Flip frittata onto plate ,done and serve with hot pepper sauce
Yummy, done and serve hot.