Leek and Asparagus Frittata


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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


Questions, Comments & Reviews



More Great Recipes: Breakfast | Brunch | Crowd Cooking | Dairy
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

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

6 Recipes

11369 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51107 Downloads
FREE
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart