The only small 'tweak' I made to the recipe was to add some red pepper for color and cut the butter in half and substitute olive oil. Chopped leaks are sauteed in a combination of olive oil and butter, then cut asparagus, red pepper and shiitake mushrooms are added and sauteed.
Whisked eggs mixed with Fontina cheese are poured over the vegetables and cooked on the stovetop until almost done. More fontina and parmesan is added to the top, and the mixture is then finished under the oven broiler until set and golden.
I served it on a bed of organic greens - delicious! I will make certainly make this again. Without a crust to add calories it was lower in calories than a quiche but still a satisfying luncheon dish. Served with my daughter's favorite beverage, an Arnold Palmer...freshly brewed and chilled tea mixed with lemonade. It was a good day!
Asparagus and Leek Frittata
Adapted from Epicurious
1 tablespoon olive oil
1 tablespoon 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
1/2 cup red pepper, seeded and sliced in thin julienne
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 oven broiler. Melt butter and olive oil in heavy broile-proof 10-inch-diameter skillet over medium heat. Add leeks and sauté about 4 minutes. Add asparagus, red pepper and shiitake mushrooms 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 and stir gently until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over the top. Broil until frittata is puffed and cheese begins to turn golden, about 3-6 minutes (make a slice and check to make sure it is cooked through). Cut into wedges and serve.