Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Asparagus, Morel Mushroom, and Leek Frittata is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Asparagus, Morel Mushroom, and Leek Frittata is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook asparagus, morel mushroom, and leek frittata using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:
- Take 8 eggs
- Prepare 1/2 cup heavy cream
- Prepare 10 stalks of asparagus
- Take 1/2 cup leeks, chopped
- Get 1 cup fresh morels, cleaned and halved
- Get 1 tbsp minced garlic
- Take 2 tbsp butter
- Prepare 1 cup freshly grated parmesan cheese
This ham and asparagus frittata is equally delicious meatless — simply omit the ham. I've made a meatless version with goat cheese and it was incredible! Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside.
Steps 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.
Morels with Fettuccine, Asparagus and Goat Cheese. Muscovy Duck with Cherry and Boiler Onion Sauce. Frittatas are one of my go-to quick weeknight dinners. It's a one-skillet meal that's easy to clean up, and with the perfect combination of protein Frittatas are great for cleaning out the crisper, but one of my favorite veggie combos is savory mushrooms, crunchy asparagus, feta cheese, and fresh thyme. Steam asparagus as directed and set aside.
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