Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, asparagus, morel mushroom, and leek frittata. One of my favorites. For mine, I’m gonna make it a 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 current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Asparagus, Morel Mushroom, and Leek Frittata is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have asparagus, morel mushroom, and leek frittata using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Asparagus, Morel Mushroom, and Leek Frittata:
- Take 8 eggs
- Prepare 1/2 cup heavy cream
- Take 10 stalks of asparagus
- Take 1/2 cup leeks, chopped
- Prepare 1 cup fresh morels, cleaned and halved
- Prepare 1 tbsp minced garlic
- Prepare 2 tbsp butter
- Take 1 cup freshly grated parmesan cheese
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. 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.
Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside. 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. Steam asparagus as directed and set aside.
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