Easiest Way to Make Perfect Asparagus, Morel Mushroom, and Leek Frittata

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Asparagus, Morel Mushroom, and Leek Frittata is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Asparagus, Morel Mushroom, and Leek Frittata is something that I have loved my entire life. They’re nice and they look wonderful.

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. Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!

To begin with this recipe, we must prepare a few ingredients. 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:

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

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.

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. 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.

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