Eggy Veggie Frittata

Leftover egg yolk recipe…..Eggy veggie frittata

 

Ingredients

 

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

Steps

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.