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 aside1 : 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.
