Aparagus & Leek Frittata
Irene Lockwood
Cook on stove top & then broil
ingredients
- 2 tablespoons butter
- 1 cup chopped leeks, white & pale green
- 2 1/2 cups of thin asparagus, cut diagonal into 1-inch pieces
- 1 cup sliced, shiitake mushrooms
- 8 large omega-3 eggs
- 1 cup diced Fontina cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Parmesan cheese
directions
Preheat the broiler. Melt butter in a heavy, broiler proof 10" non-stick skillet over medium high heat. Add the leeks and saute for 4 minutes. Add asparagus and mushrooms, sprinkle lightly with salt until tender, about 6 minutes. Whisk the eggs, 3/4 cup Fontina cheese,1/2 teaspoon salt & 1/2 teaspoon pepper in a medium bowl. Add the egg mixture to the skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina and Parmesan cheese over mixture. Broil until frittata is puffed and cheese turns golden brown, about 3 minutes. Cut into wedges and serve.
Source: Irene Lockwood
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