Leek and Asparagus Frittata

Ingredients for Leek and Asparagus Frittata

• 2 tablespoons (1/4 stick) butter

• 230g chopped leeks (white and pale green parts only)

• 30g bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 600ml )

• 240ml sliced stemmed shiitake mushrooms

• 8 large omega-3 eggs

• 120g diced Fontina cheese, divided

• 1/2 teaspoons salt

• 1/2 teaspoons ground black pepper

• 30g grated Parmesan cheese

How to make Leek and Asparagus Frittata

Preheat grill. Melt butter in heavy broilerproof 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, 90g Fontina cheese, 1/2 teaspoons salt, and 1/2 teaspoons pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 30g Fontina cheese and Parmesan cheese over. Grill until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.