Lunch

Cheesy Frittata with Spinach, Asparagus and Mushrooms

Name: Cheesy Frittata with Spinach, Asparagus and Mushrooms
Cook time: 50 min
Total time: 50 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 leek; 5 ounces spinach; 12 ounces asparagus; 8 ounces cremini mushrooms; 5 eggs; 4 egg whites; 1.25 cup fontina cheese; 0.25 cup parmesan cheese; 0.125 teaspoon pepper flakes; 0.125 teaspoon paprika; 0.25 teaspoon kosher salt; 0.25 teaspoon pepper; 0.25 cup flat-leaf parsley; 0.25 cup basil; 1 teaspoon thyme

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Ingredients

butter2 tablespoons
olive oil1 tablespoon
leek1
spinach5 ounces
asparagus12 ounces
cremini mushrooms8 ounces
eggs5
egg whites4
fontina cheese1.25 cup
parmesan cheese0.25 cup
pepper flakes0.125 teaspoon
paprika0.125 teaspoon
kosher salt0.25 teaspoon
pepper0.25 teaspoon
flat-leaf parsley0.25 cup
basil0.25 cup
thyme1 teaspoon

Instructions

1
Preheat 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.
2
Saute 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.
3
Add to saute pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.

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