Asparagus, Morel Mushroom, and Leek Frittata

Name: Asparagus, Morel Mushroom, and Leek Frittata
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 eggs; 1/2 cup heavy cream; 10 stalks of asparagus; 1/2 cup leeks, chopped; 1 cup fresh morels, cleaned and halved; 1 tbsp minced garlic; 2 tbsp butter; 1 cup freshly grated parmesan cheese

Leah @cook_2922797

Delicious!

Leah @cook_2922797

Delicious!

Saved

Ingredients

25 mins

6 servings

8eggs
1/2 cupheavy cream
10stalks of asparagus
1/2 cupleeks, chopped
1 cupfresh morels, cleaned and halved
1 tbspminced garlic
2 tbspbutter
1 cupfreshly grated parmesan cheese

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Steps

25 mins

1

In a medium bowl, beat eggs with the cream and salt and pepper.
2

Partially cook the asparagus and cut into 1" slices.
3

In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.
4

Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.
5

Cook in a 350° oven until set, about 7-10 minutes.
6

Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.
7

Remove from the oven and slide the frittata onto a serving platter.
8

You may use onion in place of the leeks if desired.