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Es's Egg Frittata/Pizza

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½ diced medium Onion
3-4 tablespoons of Vegetable Stock
1½ cup thinly sliced Mushrooms
8 Eggs
2 tablespoons of chopped chives
Pinch of Fresh garlic
Sea Salt and Freshly Ground Black Pepper
150g lox
Dry fry the onion on a medium heat in a little stock if necessary until soft.
Add the mushrooms and a little more stock and continue cooking for 3-4 minutes.
Add the remaining stock.
In a bowl beat the eggs and then add the chives, garlic and season to taste.
Pour egg mixture over the vegetables and turn down the heat to low.
Cover and continue cooking until firm.
About 1 minute before done, add the lox, return the lid and just heat through and serve immediately.
Cut into Pizza slices and serve.
Serves 2-3
Recipe credit: Dukan
Modified, prepared, tried and tested by:  Esme Slabs

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7 thoughts on “Es's Egg Frittata/Pizza”

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