Fustini's Oils and Vinegars
Asparagus and Leek Frittata

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Asparagus and Leek Frittata

Asparagus and Leek Frittata



Ingredients

  • 2 tablespoons Fustini's Leek olive oil
  • 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

Hint

Adapted from "Epicurious"


Directions

Step 1. 

Preheat broiler. Add olive oil to a heavy broiler proof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.




Customer Reviews

  1. Too cheesy

    This frittata is far too greasy and heavy - I substituted for 1/4 cup Fontina and 2 tablespoons parmesan and was much happier with the result! From Fustini's: Glad you were able to modify it to work for your family. Enjoy!

    Reviewed by Amelia Clark on June 5, 2021, 2:25 p.m. | Permalink

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