Leek And Asparagus Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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this recipe is one from my box of recipes.. it came from Bon Appétit I really like the combo of flavors in this... 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 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.
2. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes.
3. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
4. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
5. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
6. 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
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