Leek and Asparagus Frittata |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. One serving contains the following: Calories (kcal) 385.11; % Calories from Fat 58.9; Fat (g) 25.18; Saturated Fat (g) 12.75; Cholesterol (mg) 481.32; Carbohydrates (g) 15.20; Dietary Fiber (g) 3.10; Total Sugars (g) 4.40; Net Carbs (g) 12.10; Protein (g) 24.81 Nutritional analysis provided by Bon Appétit
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