Asparagus & Leek Frittata

  • 2 Tbs. butter
  • 1 C chopped leeks (white and pale green parts only)
  • 1-12oz. bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2-1/2 cups)
  • 1/2 C garlic greens, chopped
  • 8 eggs
  • 1 C diced Fontina or cheddar cheese, divided
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 C grated Parmesan cheese

Preheat broiler. Melt butter in heavy broiler proof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and sprinkle lightly with salt and sauté until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese and pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Date Added:May 02, 2010
Classification:Breakfast Main Dishes
Source:Klesick Family Farm
Meals:Breakfast, Brunch
Course:Main Course

Bake, Stovetop