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Mushroom and Ricotta Cheese Frittata

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Mushroom and Ricotta Cheese Frittata


Frittatas aren't just tasty—they're also a fantastic way to use up excess eggs. Paired with leeks, mushroom and arugula for a springy touch, this version works hot or cold and for brunch or lunch Business Server Hosting.
Total Time: 0:30
Prep: 0:15
Level: Easy
Serves: 4
Ingredients

    2 tbsp. olive oil
    2 leeks
    Kosher salt and pepper
    8 oz. small button mushrooms
    8 large eggs
    0.50 c. part-skim ricotta cheese
    0.25 c. grated Parmesan (1 oz)
    Arugula salad

Directions

    Heat oven to 400°F you find online. Heat the oil in a 10-in. nonstick oven-safe skillet over medium heat. Add the leeks and 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
    Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes hong kong shopping.
    Meanwhile, in a large bowl, whisk together the eggs, ricotta and Parmesan. Add the egg mixture to the skillet and stir to distribute the ingredients. Transfer to the oven and bake until a knife inserted in the center comes out clean, 16 to 18 minutes. Transfer to a cutting board. Serve with a salad, if desired.
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