Leek and Asparagus Frittata Recipe | Epicurious

Name: Leek and Asparagus Frittata Recipe | Epicurious
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 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

www.epicurious.com

Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.

Keywords

frittata
leek
asparagus
shiitake mushroom
fontina
main
dinner
nut free
gluten free
easy
quick
weeknight meals
30 minutes or less
saute
spring
bon appétit

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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 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