Cheesy Frittata With Spinach, Asparagus And Mushrooms

1. 1

   Preheat oven to 325.

2. 2

   In a 10-inch ovenproof skillet over medium heat, saute the leek in butter and olive oil until soft.

3. 3

   Increase the heat to medium-high and add the asparagus and mushrooms.

4. 4

   Saute for 3 minutes.

5. 5

   Meanwhile, boil some water (I tend to do this in the microwave) and wilt the spinach leaves.

6. 6

   Wring dry, being sure to get rid of the excess moisture.

7. 7

   Chop the leaves, and add the spinach to the rest of the vegetables and sprinkle with a bit of salt and pepper.

8. 8

   In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, 1/8 cup Parmesan, seasonings, and the fresh herbs.

9. 9

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

10. 10

    I like serving this with a quickly assembled sauce of jarred pizza sauce mixed with some red pepper sauce like Frank's Red Hot Sauce.

11. 11

    Just mix together, heat, and serve.

* Per serving · 4 servings · Values may vary.