Leek and Asparagus Frittata


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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

Directions

  • 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 saut 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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