Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Asparagus, Morel Mushroom, and Leek Frittata is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Asparagus, Morel Mushroom, and Leek Frittata is something that I’ve loved my whole life.

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!

To get started with this particular recipe, we have to first 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. Prepare 1/2 cup heavy cream
3. Get 10 stalks of asparagus
4. Get 1/2 cup leeks, chopped
5. Make ready 1 cup fresh morels, cleaned and halved
6. Make ready 1 tbsp minced garlic
7. Make ready 2 tbsp butter
8. Prepare 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:

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 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.

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