Leek, ‘Sparagus & ‘Shroom Frittata

October 9, 2009

This dish would be a great addition to a brunch.   Or you could just have it for dinner like I did.  The broiling at the end makes it very toasty and delicious!

Fresh Out of the Oven

Fresh Out of the Oven

You will need:

  • 2 T butter
  • 1 c chopped leeks (just the bottom parts…about 1 large leek)
  • 1 12-ounce bunch thin asparagus, trimmed & cut on the diagonal into 1-inch pieces
  • 1 1/2 c chopped bella mushrooms
  • 9 large eggs
  • 1 1/2 c shredded Fontina cheese
  • Salt & pepper to taste
  • 1/4 c grated Parmesan cheese

Then …

  1. Melt butter in a heavy broilerproof skillet (I used a 12-inch one) over medium heat.
  2. Add leeks and saute for 5 minutes.
  3. Add asparagus and mushrooms and a little salt & pepper. Saute until just tender, about another 6 minutes.
  4. Whisk eggs in a medium bowl.  Add 1 cup Fontina cheese and a little more salt and pepper.
  5. Add egg to skillet and fold gently to combine.  Cook until almost set.
  6. Preheat broiler.
  7. Sprinkle remaining 3/4 cup Fontina plus the Parmesan over the top.
  8. Broil until frittata is puffed and cheese begins to turn golden brown, about 3 minutes.
  9. Cut into wedges and serve hot.



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