Recipe of Super Quick Homemade Asparagus, Morel Mushroom, and Leek Frittata

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Asparagus, Morel Mushroom, and Leek Frittata is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Asparagus, Morel Mushroom, and Leek Frittata is something which I’ve loved my entire life.

Frittatas are just about one of the easiest, nutrient-dense meals you can make This frittata recipe uses some in-season spring vegetables, plus fresh tarragon to create a complex-flavored meal that will remind you of French. Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata! This mushroom and asparagus frittata is vegetarian, gluten-free, and perfect for a special occasion like Easter or Mother's Day. This mushroom asparagus frittata comes together quickly, but it's sure to impress.

To begin with this recipe, we must prepare a few components. You can cook asparagus, morel mushroom, and leek frittata using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:

1. Take 8 eggs
2. Prepare 1/2 cup heavy cream
3. Get 10 stalks of asparagus
4. Take 1/2 cup leeks, chopped
5. Make ready 1 cup fresh morels, cleaned and halved
6. Get 1 tbsp minced garlic
7. Take 2 tbsp butter
8. Make ready 1 cup freshly grated parmesan cheese

Add to bowl with leeks and toss to distribute evenly. Frittatas are a great meal-in-one-dish, and this one does not disappoint. Since it is loaded with mushrooms, potatoes, asparagus, and tomatoes, you get a full complement of vegetables. Eggs, bacon, and Parmesan cheese provide the protein.

Instructions to make Asparagus, Morel Mushroom, and Leek Frittata:

1. In a medium bowl, beat eggs with the cream and salt and pepper.
2. Partially cook the asparagus and cut into 1" slices.
3. In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.
4. Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.
5. Cook in a 350° oven until set, about 7-10 minutes.
6. Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.
7. Remove from the oven and slide the frittata onto a serving platter.
8. You may use onion in place of the leeks if desired.

Since it is loaded with mushrooms, potatoes, asparagus, and tomatoes, you get a full complement of vegetables. Eggs, bacon, and Parmesan cheese provide the protein. Turkey bacon is used to cut the calories down, but. This vegetarian frittata goes together so quickly, you can enjoy it on even the busiest weekday mornings—but it also makes a terrific quick dinner at the other end of Trim the roots and wilted leaves from the leeks. Cut the leeks in half lengthwise, then cut them crosswise into ¼-inch-thick pieces.

So that’s going to wrap it up with this special food asparagus, morel mushroom, and leek frittata recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!