HOLIDAYS
HOLIDAYS
Leek, asparagus and shitake mushrooms added with fontina cheese make this a 5-star dish.
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
- 1 Cup sliced stemmed shiitake mushrooms
- 8 large omega-3 eggs
- 1 Cup diced Fontina cheese, divided
- 1/2 Teaspoon salt
- 1/2 Teaspoon ground black pepper
- 1/4 Cup grated Parmesan cheese
Steps
- Preheat broiler.
- Melt butter in heavy broiler-proof 10-inch-diameter nonstick skillet over medium heat.
- Add leeks and saute; 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. Serves 4.
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