Leek and Asparagus Frittata
A delicious Italian-style omelet featuring tender leeks, asparagus, and shiitake mushrooms, topped with melted Fontina and Parmesan cheese. Perfect for brunch or a light dinner.
Ingredients
- •2 tablespoons butter
- •1 cup leeks
- •1 bunch asparagus
- •1 cup shiitake mushrooms
- •8 large omega-3 eggs
- •1 cup Fontina cheese
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •¼ cup Parmesan cheese
Cooking Instructions
- 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.
20 min
