Friday, November 21, 2008

Leek Asparagus Frittata

Fast.  Easy.  Relatively healthy.  Versatile.

Source:  Bon Apetite

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 cups)
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

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, 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

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