Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, asparagus, morel mushroom, and leek frittata. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Asparagus, Morel Mushroom, and Leek Frittata is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Asparagus, Morel Mushroom, and Leek Frittata is something that I’ve loved my entire life. They are 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. Remove from heat and set aside until asparagus is done roasting.
To get started with this particular recipe, we must 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:
- Get 8 eggs
- Make ready 1/2 cup heavy cream
- Take 10 stalks of asparagus
- Get 1/2 cup leeks, chopped
- Get 1 cup fresh morels, cleaned and halved
- Prepare 1 tbsp minced garlic
- Make ready 2 tbsp butter
- Make ready 1 cup freshly grated parmesan cheese
I've made a meatless version with goat cheese and it was incredible! This frittata combines two of my favourites vegetables, asparagus and mushrooms. Morels with Fettuccine, Asparagus and Goat Cheese. Muscovy Duck with Cherry and Boiler Onion Sauce.
Steps 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.
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. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside. 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.
So that is going to wrap it up for this special food asparagus, morel mushroom, and leek frittata recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
