Cheesy Frittata with Spinach, Asparagus and Mushrooms


2 tablespoons butter
1 tablespoon olive oil
1 leek, chopped
5 ounces fresh spinach
12 ounces asparagus, chopped into 1 inch pieces
8 ounces cremini mushrooms, sliced
5 whole eggs
4 egg whites
1 1/4 cup shredded Fontina cheese, divided
¼ cup grated Parmesan cheese, divided
1/8 teaspoon red pepper flakes
1/8 teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh basil, chopped
1 teaspoon minced fresh thyme


Preheat oven to 325.
In a 10-inch ovenproof skillet over medium heat, sauté the leek in butter and olive oil until soft.
Increase the heat to medium-high and add the asparagus and mushrooms.
Sauté for 3 minutes.
Meanwhile, boil some water (I tend to do this in the microwave) and wilt the spinach leaves.
Wring dry, being sure to get rid of the excess moisture.
Chop the leaves, and add the spinach to the rest of the vegetables and sprinkle with a bit of salt and pepper.
In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, 1/8 cup Parmesan, seasonings, and the fresh herbs.
Add to sauté pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.
I like serving this with a quickly assembled sauce of jarred pizza sauce mixed with some red pepper sauce like Frank’s Red Hot Sauce.
Just mix together, heat, and serve.


Jerry Seinfeld once said that a washing machine was like the night club for clothes. I always think of that quote when we have frittatas. Why? Well, frittatas are kind of like the nightclub for vegetables, right? It can get a bit stuffy in the crisper drawer, so its inhabitants need to get out and live a little. Vegetables, fresh herbs, and in this case fungi, each get all primped and pampered, rinsed, peeled, chopped, cleaned up and ready for a night on the town to mingle with the other cleaned up vegetables. They get to dance and sauté and bake together in a cheesy egg mixture. And a good time is had by all.


Thursday, March 29, 2012 - 8:29am

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