Fritatta - Leek & Asperagus
By sheilapaxton
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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
Details
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
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