Leek and Asparagus Frittata

Basically a big omelet. We really liked it. We're not mushroom fans, so I left those out and added a little more leek and asparagus. It was a very filling vegetarian meal.

Bon Appetit, February 2008

Prep: 30 Minutes

Total: 30 Minutes

4 Servings

2 tbsp (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-0z 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 tsp salt

1/2 tsp ground black pepper

1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broilerproof 10-inch diameter nonstick skillet over medium heat. Add leeks and saute 4 mins. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and saute until tender, about 6 mins. Whisk eggs, 3/4 cup Fontina cheese, 1/2 tsp salt, and 1/2 tsp pepper in 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.