I had some asparagus and leeks in the refrigerator that I really needed to use up and I was contemplating what to do with them as I laid awake in bed this morning (yes, I think about food when I am waking up). Since I woke up pretty early and wasn’t falling back asleep, I decided I would get up and make a hearty Sunday morning breakfast for me and the hubby. An Asparagus and Leek Frittata sounded like the perfect Spring weekend wake-up to me and it was. The subtle crisp from the fresh asparagus, the oniony bite from the leeks, the creamy cheeses and the tasty farm fresh eggs that we grabbed at the farmers market were all so perfect together. This recipe would also make for a great dinner.
Asparagus & Leek Frittata
2 tablespoons butter
1 cup chopped leeks (white and light green parts only)
1 bunch of thin asparagus, cut diagonal into 1-inch pieces
7 large eggs
1 cup fontina cheese, diced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup grated fresh parmigiano-reggiano
Preheat the oven to 400° F
Melt butter in heavy cast iron skillet (9 or 10 inches in diameter) over medium heat. Add leeks, sauté 4 minutes. Add asparagus and sauté until tender, about 5 minutes. Whisk eggs, fontina cheese, salt and pepper in medium bowl. Add egg mixture to the skillet, fold gently to combine. Allow the eggs to begin to set. With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan. Continue to lift until the egg on top is no longer runny. Sprinkle some freshly grated parmigiano-reggiano on top and slide the skillet into the oven. Bake the frittata until it is firm to the touch, about 5 minutes. Sprinkle with a bit more fresh parmigiano-reggiano when it comes out of the oven. Cut into wedges and serve.