Eggs, Cheese and leftover veggies
Asparagus, Mushroom and Leek Frittata
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Great way to use up vegetables.  If you've got 20 minutes, you've got time to whip up a Frittata. 

Course: Breakfast
Servings: 4 people
  • 2 Tablespoons olive oil
  • 1 leek, split down the middle and sliced white and light green parts only
  • 1/2 bundle asparagus one inch slices
  • 1/2 cup mushrooms chopped
  • 1 Tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs lightly beaten
  • 1 cup parmesan cheese shredded
  1. Preheat oven to 350 degrees.

  2. In 8 inch cast iron skillet, or other oven-proof skillet, heat olive oil over medium high heat.

  3. Add leeks to skillet and saute for 5 minutes.

  4. Add asparagus, mushrooms and fresh thyme to pan.  Saute 5 minutes

  5. Sprinkle vegetables with salt and pepper.  Stir.

  6. Crack 8 eggs into medium size bowl.  Using a fork, lightly beat until combined.

  7. Turn heat in skillet down to low.  Add beaten eggs and 1/2 cup of parmesan cheese.  Cook for a couple of minutes until bottom is set.

  8. Place skillet in 350 degree oven and cook for 8 minutes.

  9. Top Frittata with remaining 1/2 cup cheese and put under broiler until cheese melts.

  10. Remove from oven.  Let sit for a couple of minutes.  Cut into wedges and then serve.  

Recipe Notes