Leek and Asparagus Frittata
  • 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
  1. Preheat broiler.
  2. Melt butter in heavy broilerproof 10-inch-diameter) nonstick skillet over medium heat.
  3. Add leeks and sauté 4 minutes.
  4. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
  5. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
  6. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
  7. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
  8. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.
  9. Cut into wedges and serve.
  10. Substitute: Oyster or Button mushrooms for Shiitake
This recipe is from the February issue of Bon Appetit Magazine. This would make an excellent addition to any Brunch menu.