More Great Recipes: Breakfast | Brunch | Crowd Cooking | Dairy

Leek and Asparagus Frittata


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese


Preheat broiler.


Melt butter in heavy broilerproof 10-inch-diameter) nonstick skillet over medium heat.


Add leeks and sauté 4 minutes.


Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.


Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.


Add egg mixture to skillet; fold gently to combine. Cook until almost set.


Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.


Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.


Cut into wedges and serve.


Substitute: Oyster or Button mushrooms for Shiitake


Pairs Well With


Notes

This recipe is from the February issue of Bon Appetit Magazine. This would make an excellent addition to any Brunch menu.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11263 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51078 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart