Fritatta - Leek & Asperagus

Fritatta - Leek & Asperagus

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  • Prep Time


  • Total Time


  • Servings



  • 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 2½ cups)

  • 8

    ounces baby bella mushrooms

  • 16

    large omega-3 eggs

  • 2

    cup diced Fontina cheese, divided

  • ½

    teaspoon salt

  • ½

    teaspoon ground black pepper


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


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