Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Asparagus, Morel Mushroom, and Leek Frittata is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Asparagus, Morel Mushroom, and Leek Frittata is something which I have loved my whole life. They’re nice and they look wonderful.
Add to bowl with leeks and toss to distribute evenly. This ham and asparagus frittata is equally delicious meatless — simply omit the ham. I've made a meatless version with goat cheese and it was incredible!
To begin with this recipe, we have to first prepare a few ingredients. You can have asparagus, morel mushroom, and leek frittata using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:
- Prepare 8 eggs
- Make ready 1/2 cup heavy cream
- Take 10 stalks of asparagus
- Prepare 1/2 cup leeks, chopped
- Make ready 1 cup fresh morels, cleaned and halved
- Get 1 tbsp minced garlic
- Make ready 2 tbsp butter
- Make ready 1 cup freshly grated parmesan cheese
Frittatas are one of my go-to quick weeknight dinners. It's a one-skillet meal that's easy to clean up, and with the perfect combination of protein Frittatas are great for cleaning out the crisper, but one of my favorite veggie combos is savory mushrooms, crunchy asparagus, feta cheese, and fresh thyme. Steam asparagus as directed and set aside. Once bottom starts to settle lift up sides of egg and let the uncooked slide under.
Instructions to make Asparagus, Morel Mushroom, and Leek Frittata:
- In a medium bowl, beat eggs with the cream and salt and pepper.
- Partially cook the asparagus and cut into 1" slices.
- In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.
- Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.
- Cook in a 350° oven until set, about 7-10 minutes.
- Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.
- Remove from the oven and slide the frittata onto a serving platter.
- You may use onion in place of the leeks if desired.
Spread asparagus and mushrooms onto egg. This ASPARAGUS FRITTATA is a perfect recipe for a Spring brunch, featuring leeks and creamy goat cheese. I love how you can make it ahead the night before! This Asparagus Frittata is the perfect addition to a Spring brunch, made with protein-rich eggs, thinly sliced leeks, and creamy goat cheese. Frittatas are a great meal-in-one-dish, and this one does not disappoint.
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