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Eggcellent Frittata With Asparagus, Leeks, Mushrooms

After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, frittatas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent frittata,

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Savory Leek, Mushroom, Asparagus Frittata

Savory Leek, Mushroom, Asparagus Frittata

Savory Leek, Mushroom, Asparagus Frittata

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 large shallot, finely chopped
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

Directions

  1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and shallot and sauté 4 minutes.
  2. Add asparagus and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6-8 minutes.
  3. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
  4. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
  5. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Serves 4-6.
*I used crimini mushrooms instead of shiitake mushrooms.


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Join The Conversation
Ginna2570795 Ginna2570795 3 years
I've made this and it's absolutely delicious!!  added a couple of cloves of crushed fresh garlic while sautéing the shallots and leeks.....yummy!!
suziryder suziryder 6 years
Oh yes. I'll be trying this. I believe that's the issue of bon appetit that's currently on the floor in my bathroom, hah! :P
aimeeb aimeeb 6 years
Minus the mushrooms...
BOBCAT BOBCAT 6 years
wow, i really love this! it is perfect, nice and light!
stoopeed stoopeed 6 years
Ooh... I regularly make an onion and spinach fritata... so yummy. The spinach also tends to caramelize and turn a tiny bit crisp on the underside and that adds to the texture and taste. drool drool
zeze zeze 6 years
I've never tried asparagus (I'm not big on trying new foods) and I want to make this (and your roast chicken dish) but I am not sure about the asparagus...is there any other vegetable that is is similar to as far as texture or taste? (green beans?)
ccampo ccampo 6 years
Just saw this recipe and had all the ingredients on hand! I made it for dinner and it was so delish! Loved it! Eggs are not just for breakfast anymore :)
Kelliegrl Kelliegrl 6 years
I made a frittata once, and it turned out well. I'd love to make this one.
jhig jhig 6 years
WOW. That looks Delish! Looks like I have a new weekend project on my hands.
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