Recipe of Asparagus, Morel Mushroom, and Leek Frittata in 32 Minutes for Young Wife

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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. 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 is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Asparagus, Morel Mushroom, and Leek Frittata is something which I’ve loved my entire life.

To get started 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 it.

The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:

1. Get 8 eggs
2. Take 1/2 cup heavy cream
3. Prepare 10 stalks of asparagus
4. Make ready 1/2 cup leeks, chopped
5. Make ready 1 cup fresh morels, cleaned and halved
6. Make ready 1 tbsp minced garlic
7. Get 2 tbsp butter
8. Make ready 1 cup freshly grated parmesan cheese

This frittata combines two of my favourites vegetables, asparagus and mushrooms. This ASPARAGUS FRITTATA is a perfect recipe for a Spring brunch, featuring leeks and creamy goat cheese. I love how you can make it ahead the night before! This Asparagus Frittata is the perfect addition to a Spring brunch, made with protein-rich eggs, thinly sliced leeks, and creamy goat cheese.

Steps to make Asparagus, Morel Mushroom, and Leek Frittata:

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.

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! Morels with Fettuccine, Asparagus and Goat Cheese. Muscovy Duck with Cherry and Boiler Onion Sauce. Halve or quarter mushrooms if larger than bite-sized.

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