The Husband is out of town, so I’ve been racking my brain for something to make that he would probably consider “chick food.” When I saw this recipe on the Epicurious website, I knew I had it. No meat, lots of veggies, and wonderful left-over potential, this dish fit the bill. What was surprising is how wonderfully filling it was (I should have known with the eggs). I think Trevor really would go for it (although probably more for breakfast, and less for dinner). The whole thing took about 20 min. including prep time. I did switch the butter out for olive oil and left out the Parmesan cheese (just to cut back a bit). Hope you enjoy!
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Preheat broiler. Melt butter in heavy – 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk 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 Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.