Leek and Asparagus Frittata

March 2008: Sunday Brunch

  • 2 tablespoons (¼ 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 2½ cups)

  • 1 cup sliced stemmed shiitake mushrooms

  • 8 large omega-3 eggs

  • 1 cup diced Fontina cheese, divided

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ cup grated Parmesan cheese

  • 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, ¾ cup Fontina cheese, ½ teaspoon salt, and ½ teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining ¼ 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.

notes:

(From Bon Appetite, February 2008)

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