Name: Cheesy Frittata with Spinach, Asparagus and Mushrooms
Prep time: 12 min
Cook time: 38 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 leek; 5 ounces spinach; 12 ounces asparagus; 8 ounces cremini mushrooms; 5 eggs; 4 egg whites; 1.25 cup fontina cheese; 0.25 cup parmesan cheese; 0.125 teaspoon pepper flakes; 0.125 teaspoon paprika; 0.25 teaspoon kosher salt; 0.25 teaspoon pepper; 0.25 cup flat-leaf parsley; 0.25 cup basil; 1 teaspoon thyme

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Cheesy Frittata with Spinach, Asparagus and Mushrooms Recipe — Recipes Zone

Method

4 steps · 50 min

01
Sauté Leeks and Vegetables
Preheat your oven to 325 °F. In a 10-inch ovenproof skillet, melt the 2 tablespoons butter with the 1 tablespoon olive oil over medium heat. Add the leek and sauté until it's soft.
Increase the heat to medium-high, then add the 12 ounces asparagus and 8 ounces cremini mushrooms to the skillet.
02
Wilt Spinach, Combine Vegetables
Continue to sauté the asparagus and mushrooms for 3 minutes. Meanwhile, bring a small pot of water to a boil and wilt the 5 ounces spinach leaves. Once wilted, wring the spinach dry, pressing out as much excess moisture as you can. Chop the leaves and add the spinach to the skillet with the other vegetables, seasoning with a bit of kosher salt and pepper.
03
Whisk Egg Mixture
In a large bowl, whisk together the 5 eggs and 4 egg whites. Stir in 1 cup Fontina cheese, 1/8 cup Parmesan cheese, the 1/8 teaspoon pepper flakes, 1/8 teaspoon paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and all the fresh herbs: 1/4 cup flat-leaf parsley, 1/4 cup basil, and 1 teaspoon thyme.
04
Bake the Frittata
Pour the whisked egg mixture evenly over the vegetables in the sauté pan. Sprinkle the remaining Fontina and Parmesan cheeses over the top. Transfer the skillet to the preheated oven and bake for about 35 minutes, until the edges are golden brown and the eggs are fully set in the center.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	416kcal	21%
Fat	29g	41%
Carbohydrate	13g	5%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Gluten	Free from

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Method

Sauté Leeks and Vegetables

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Whisk Egg Mixture

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Nutrition

Allergens

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