Leek, Mushroom and Asparagus Frittata
(Frittata di Porri, Funghi e Asparagi)
Ingredients:
8 large 3 eggs
1 cup chopped leeks (white and pale green parts only)
One 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
2 tablespoons (1/4 stick) butter
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmigiano cheese
Directions:
Preheat broiler.
Melt butter in heavy broiler proof 10-inch diameter nonstick skillet over medium heat.
Add leeks and saute 4 minutes.
Add asparagus and shiitake mushrooms.
Sprinkle lightly with salt, and saute until tender, about 5-6 minutes.
Whisk in 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.
Sprinkle remaining 1/4 cup Fontina cheese and Parmigiano cheese over.
Broil until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.
Cut into wedges and serve. Makes 4 servings.