Leek and Asparagus Frittata

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.