Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Morel Mushrooms are an edible wild mushroom that is truly a Spring treat. They only pop up for a few weeks every Spring and are incredibly difficult to find, making their slight woodsy flavor all the more desirable. 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.
Asparagus, Morel Mushroom, and Leek Frittata is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Asparagus, Morel Mushroom, and Leek Frittata is something that I’ve loved my whole life.
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 it.
The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:
- Take 8 eggs
- Get 1/2 cup heavy cream
- Make ready 10 stalks of asparagus
- Prepare 1/2 cup leeks, chopped
- Prepare 1 cup fresh morels, cleaned and halved
- Prepare 1 tbsp minced garlic
- Make ready 2 tbsp butter
- Prepare 1 cup freshly grated parmesan cheese
I've made a meatless version with goat cheese and it was incredible! 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. Add to bowl with leeks and toss to distribute evenly.
Instructions to make Asparagus, Morel Mushroom, and Leek Frittata:
- In a medium bowl, beat eggs with the cream and salt and pepper.
- Partially cook the asparagus and cut into 1" slices.
- In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.
- Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.
- Cook in a 350° oven until set, about 7-10 minutes.
- Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.
- Remove from the oven and slide the frittata onto a serving platter.
- You may use onion in place of the leeks if desired.
This ASPARAGUS FRITTATA is a perfect recipe for a Spring brunch, featuring leeks and creamy goat cheese. I love how you can make it ahead the night before! This Asparagus Frittata is the perfect addition to a Spring brunch, made with protein-rich eggs, thinly sliced leeks, and creamy goat cheese. Yield Six to eight first-course or four main-course servings. Steam asparagus as directed and set aside.
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