Frittata for Brunch or Lunch

Name: Frittata for Brunch or Lunch
Ingredients: 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 ½ cups); 2 tablespoons butter; 6 thin slices prosciutto, diced (in food processor is best); 2 cups chopped leeks (white and pale green parts only); 2 cups sliced baby peppers; 12 extra-large eggs; 2 cups diced Fontina cheese, divided; salt and freshly ground white pepper to taste; ½cup grated Parmesan cheese

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from Laurie Burrows Grad* A frittata is a flat Italian-style omelet made with beaten eggs, resembling a Spanish omelet, and is usually prepared in a

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Ingredients

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 ½ cups)
2 tablespoons butter
6 thin slices prosciutto, diced (in food processor is best)
2 cups chopped leeks (white and pale green parts only)
2 cups sliced baby peppers
12 extra-large eggs
2 cups diced Fontina cheese, divided
salt and freshly ground white pepper to taste
½cup grated Parmesan cheese