Cheesy Frittata with Spinach, Asparagus and Mushrooms

Name: Cheesy Frittata with Spinach, Asparagus and Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Butter (2 tablespoons butter); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Leeks (1 leek, chopped); 5 oz Spinach (5 ounces fresh spinach); 12 oz Asparagus (12 ounces asparagus, chopped into 1 inch pieces); 8 oz Crimini Mushrooms (8 ounces cremini mushrooms, sliced); 5 pieces Egg (5 whole eggs); 4 pieces Egg White (4 egg whites); 1 ¼ cup Fontina Cheese (1 1/4 cup shredded Fontina cheese, divided); ¼ cup Parmesan Cheese (¼ cup grated Parmesan cheese, divided); 0.13 tsp Red Pepper Flakes (1/8 teaspoon red pepper flakes); 0.13 tsp Smoked Paprika (1/8 teaspoon smoked paprika); ¼ tsp Kosher Salt (¼ teaspoon kosher salt); ¼ tsp Black Peppercorns (¼ teaspoon freshly ground black pepper); ¼ cup Flat-Leaf Parsley (¼ cup fresh flat-leaf parsley, chopped); ¼ cup Basil (¼ cup fresh basil, chopped); 1 tsp Fresh thyme (1 teaspoon minced fresh thyme)

55 minItalian

Servings4

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Vegetarian
Gluten Free
Keto
Paleo
Pescatarian

Ingredients

For 4 servings

Butter2 tbsp · 2 tablespoons butter
Olive Oil1 tbsp · 1 tablespoon olive oil
Leeks1 piece · 1 leek, chopped
Spinach5 oz · 5 ounces fresh spinach
Asparagus12 oz · 12 ounces asparagus, chopped into 1 inch pieces
Crimini Mushrooms8 oz · 8 ounces cremini mushrooms, sliced
Egg5 pieces · 5 whole eggs
Egg White4 pieces · 4 egg whites
Fontina Cheese1 ¼ cup · 1 1/4 cup shredded Fontina cheese, divided
Parmesan Cheese¼ cup · ¼ cup grated Parmesan cheese, divided
Red Pepper Flakes0.13 tsp · 1/8 teaspoon red pepper flakes
Smoked Paprika0.13 tsp · 1/8 teaspoon smoked paprika
Kosher Salt¼ tsp · ¼ teaspoon kosher salt
Black Peppercorns¼ tsp · ¼ teaspoon freshly ground black pepper
Flat-Leaf Parsley¼ cup · ¼ cup fresh flat-leaf parsley, chopped
Basil¼ cup · ¼ cup fresh basil, chopped
Fresh thyme1 tsp · 1 teaspoon minced fresh thyme

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Steps

1Preheat oven to 325.In a 10-inch ovenproof skillet over medium heat, saute the leek in butter and olive oil until soft.Increase the heat to medium-high and add the asparagus and mushrooms.
2Saute for 3 minutes.Meanwhile, boil some water 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.
3Add to saute pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.