Shiitake, Asparagus, Leek, and Fontina Frittata

This delicious frittata not only boasts an abundance of spring produce, but uses just one pan and comes together almost effortlessly.

Fit for either company or a weekday meal, this is perfect for breakfast, brunch, lunch, or for a light warm -weather dinner. Pair this frittata with a variety of sides to fit the time of day: bacon, salad, baguette, herb roasted potatoes, or a glass of wine…

About 4 servings

Ingredients:

2 Tablespoons salted butter

1 cup leeks, sliced into ¼ inch half-moon shapes

1 – 12oz bunch thin asparagus, trimmed and cut on a diagonal into 1-inch pieces (- 2 ½ cups)

5oz (-2 cups) thinly sliced Shiitake

 8 large eggs

1 cup diced Fontina cheese, divided

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup grated Parmesan cheese

1 ½ teaspoons fresh minced parsley

¼ teaspoon dried tarragon

1 teaspoon avocado oil

Directions:

Preheat broiler.

Whisk eggs, ¾ cup of the cubed Fontina cheese, ½ teaspoon salt, and ½ teaspoon pepper in a medium bowl to blend.  Set aside.

Melt butter in a 10 inch cast iron skillet or heavy broiler-proof nonstick skillet over medium heat.  Add leeks and saute until they begin to soften, about 4 minutes.  Add the asparagus and continue to cook until bright green and al dente.  Sprinkle with a small amount of salt if needed.  Scrape the leek and asparagus mixture onto a plate and set aside, if the pan seems dry drizzle in the 1 teaspoon of avocado oil and add the Shiitakes.  Cook the mushrooms until they have softened and started to brown on the edges.  Add the reserved vegetables back into the pan and gently fold together until everything is well blended and warmed through slightly.  

Briefly re-whisk the egg and cheese mixture, then carefully pour into the skillet over the vegetables.  Fold gently to combine the ingredients, try to equally distribute everything in the pan to the best of your ability.  Cook on the stovetop until almost set.  Remove from heat and sprinkle the remaining ¼ cup Fontina cheese and the Parmesan over the top.  Place the skillet into the oven and broil until the frittata is puffed and the cheese has melted and starts to turn golden, about 3 minutes.  Cut into wedges and serve!