Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. For mine, I am going to make it a little bit unique. 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. Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!
Asparagus, Morel Mushroom, and Leek Frittata is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Asparagus, Morel Mushroom, and Leek Frittata is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have asparagus, morel mushroom, and leek frittata using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:
- Get 8 eggs
- Make ready 1/2 cup heavy cream
- Get 10 stalks of asparagus
- Make ready 1/2 cup leeks, chopped
- Prepare 1 cup fresh morels, cleaned and halved
- Get 1 tbsp minced garlic
- Prepare 2 tbsp butter
- Make ready 1 cup freshly grated parmesan cheese
Whipping a huge amount of air into the eggs is the secret to making this frittata as fluffy as a cloud. Intense earthiness from the morels flows through the tarragon into the flavor of the eggs with the. 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!
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 frittata combines two of my favourites vegetables, asparagus and mushrooms. 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. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside.
So that’s going to wrap it up for this exceptional food asparagus, morel mushroom, and leek frittata recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
