Fritatta - Leek & Asperagus

By sheilapaxton

Ingredients

• 4 tablespoons butter
• 2 cups chopped leeks (white and pale green parts only)
• 2 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
• 8 ounces baby bella mushrooms
• 16 large omega-3 eggs
• 2 cup diced Fontina cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation

Step 1

Preheat oven to 350.

Melt butter in heavy skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Place in bottom of greased baking dish.

Whisk eggs, Fontina cheese, 1 teaspoon salt in bowl. Add egg mixture to baking dish; fold gently to combine. Bake for approx. 20-40 minutes until set