Asparagus, Mushroom and Leek Frittata
Whenever I’m about to head out-of-town on a trip, I try to clear out the refrigerator of all fresh produce. Nobody likes to come back home to a fridge full of slimy vegetables. Since I always have eggs and cheese on hand I decided to whip up a frittata. This tasty egg dish is a cross between an omelet and a crustless Quiche. You start it on the stove top and finish it in the oven.
Asparagus, Mushroom and Leek Frittata
Asparagus, Mushroom and Leek Frittata
Great way to use up vegetables. If you've got 20 minutes, you've got time to whip up a Frittata.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- In 8 inch cast iron skillet, or other oven-proof skillet, heat olive oil over medium high heat.
- Add leeks to skillet and saute for 5 minutes.
- Add asparagus, mushrooms and fresh thyme to pan. Saute 5 minutes
- Sprinkle vegetables with salt and pepper. Stir.
- Crack 8 eggs into medium size bowl. Using a fork, lightly beat until combined.
- 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.
- Place skillet in 350 degree oven and cook for 8 minutes.
- Top Frittata with remaining 1/2 cup cheese and put under broiler until cheese melts.
- Remove from oven. Let sit for a couple of minutes. Cut into wedges and then serve.
Notes
- Leeks hold dirt. Be sure to split down the middle and then run them under water to remove any bits of dirt or sand.
- As always, remove the lower part of fresh asparagus spears and discard. The lower portion of asparagus is woody and tough to chew.
- Frittatas are wonderful served warm or at room temperature. They hold nicely and can even be made several hours in advance. Place in fridge. Remove and let them it come up to room temperature before serving.
- Just like an omelet, you can add your favorite vegetables and cheeses. Be careful that your veggies don't have a high water content (like tomatoes). This will sometimes make the egg dish soggy.
Tried this recipe?Let us know how it was!
All the veggies are cooked. Now it’s time to add the eggs and cheese.
Simple and quick meal when paired with an arugula salad (more leftovers I needed to use).
