Leek and Asparagus Frittata
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped leeks (use white and light green parts)
1 bunch thin asparagus, sliced diagonally into 1-inch sections
7 eggs
1 cup grated Gouda cheese
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/3 – 1/2 cup grated Parmesan/Romano cheese
In a 9- or 10-inch ovenproof skillet, melt butter and olive oil over low to medium heat. Add leeks, stirring often; cook until partially done, about 4 minutes. Then place asparagus in the pan, cooking for 5 more minutes. Meanwhile, whisk eggs, Gouda, salt, and pepper. Add to the skillet, combining with other ingredients.
Preheat oven to 400 degrees.
Using low heat, allow egg mixture to set. Gently lift the edge to allow egg mixture to run into the bottom of the pan until all is cooked or it is close enough that 5 minutes in the oven will complete the cooking. Sprinkle with Parmesan/Romano cheese. Bake at 400 degrees (convection oven: 375 degrees) for 5 minutes. Serve immediately. (Note: Be careful to cover skillet handle with a hot glove or potholder to remind you that the handle is hot.) Yield: 4-6 servings.
1 tablespoon olive oil
1 cup chopped leeks (use white and light green parts)
1 bunch thin asparagus, sliced diagonally into 1-inch sections
7 eggs
1 cup grated Gouda cheese
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/3 – 1/2 cup grated Parmesan/Romano cheese
In a 9- or 10-inch ovenproof skillet, melt butter and olive oil over low to medium heat. Add leeks, stirring often; cook until partially done, about 4 minutes. Then place asparagus in the pan, cooking for 5 more minutes. Meanwhile, whisk eggs, Gouda, salt, and pepper. Add to the skillet, combining with other ingredients.
Preheat oven to 400 degrees.
Using low heat, allow egg mixture to set. Gently lift the edge to allow egg mixture to run into the bottom of the pan until all is cooked or it is close enough that 5 minutes in the oven will complete the cooking. Sprinkle with Parmesan/Romano cheese. Bake at 400 degrees (convection oven: 375 degrees) for 5 minutes. Serve immediately. (Note: Be careful to cover skillet handle with a hot glove or potholder to remind you that the handle is hot.) Yield: 4-6 servings.
