all recipes plus Uncategorized How to Cook Perfect Asparagus, Morel Mushroom, and Leek Frittata

How to Cook Perfect Asparagus, Morel Mushroom, and Leek Frittata

Asparagus, Morel Mushroom, and Leek Frittata. 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 Eggs are a staple in our house. Because of their incredible versatility we often enjoy them multiple times a week and for any meal. Morels with Fettuccine, Asparagus and Goat Cheese. You can cook Asparagus, Morel Mushroom, and Leek Frittata using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Asparagus, Morel Mushroom, and Leek Frittata

  1. It’s 8 of eggs.
  2. You need 1/2 cup of heavy cream.
  3. Prepare 10 of stalks of asparagus.
  4. It’s 1/2 cup of leeks, chopped.
  5. Prepare 1 cup of fresh morels, cleaned and halved.
  6. You need 1 tbsp of minced garlic.
  7. It’s 2 tbsp of butter.
  8. It’s 1 cup of freshly grated parmesan cheese.

Muscovy Duck with Cherry and Boiler Onion Sauce. This vegetarian frittata goes together so quickly, you can enjoy it on even the busiest weekday mornings—but Trim the roots and wilted leaves from the leeks. Cut the leeks in half lengthwise, then cut them crosswise Try asparagus, fennel, and sweet onion in spring; grape tomatoes, zucchini. Steam asparagus as directed and set aside.

Asparagus, Morel Mushroom, and Leek Frittata instructions

  1. In a medium bowl, beat eggs with the cream and salt and pepper..
  2. Partially cook the asparagus and cut into 1" slices..
  3. In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft..
  4. Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture..
  5. Cook in a 350° oven until set, about 7-10 minutes..
  6. Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted..
  7. Remove from the oven and slide the frittata onto a serving platter..
  8. You may use onion in place of the leeks if desired..

Once bottom starts to settle lift up sides of egg and let the uncooked slide under. Spread asparagus and mushrooms onto egg. Add to bowl with leeks and toss to distribute evenly. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside.

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