Leek and Asparagus Frittata

I made this as one of the vegetarian options at Thanksgiving and it was a hit all around. The fontina, shitake mushrooms and sweet leeks combined for a wonderful, flavorful dish. Easy and delicious. I definitely will make it again.

• jimel

• Boston

• 12/16/2019

didn't have fontina subbed in mild cheddar it was sensual rapture

• dillon.katrycz4982

• Toronto, ON

• 2/7/2019

Excellent recipe. Will happily recommend this. My in-laws were very impressed.

• Anonymous

• Denton, Texas

• 6/20/2017

Best frittata ever! Served it with a simple arugla salad... delish. My new go to :)

• Anonymous

• Squamish, BC

• 4/3/2017

This is the best frittata ever! I substituted 1 tbsp (instead of 2), of butter; 6 whole eggs and 4 egg whites (instead of 8 whole eggs), Smoked Gouda (instead of Fontina, because I didn't have any). Healthier and just amazing!

• tashama

• Los Angeles, CA

• 12/25/2016

Loved this recipe. I added all cheeses together, and mixed with eggs before baking (did not use broiler). Quick, easy and delicious. Do agree with others about using some herbs. Have made recipe several times using parsley, thyme and/or tarragon - seems to need that little boost of flavor.

• mainers

• 12/22/2014

Love it! It came out fluffy, perfect amount of everything and gorgeous!!

• jkrautz

• Tucson

• 7/8/2014

Love this recipe - for Sunday brunch or dinner! Followed suggestion for the non-stick 8-inch cake pan - worked very nicely. I also added a sliced red bell pepper, along with 1 tbsp fresh tarragon and chervil. Outside the mushrooms, all the veggies and herbs came from our own garden. Wonderful meal!

• jeanne27

• Illinois, USA

• 8/17/2013

I just reviewed this but forgot the fork rating.

• amdarling

• 7/14/2013

我们这两次,两次与菇mushrooms instead of shitake, but otherwise we followed the recipe pretty closely with delicious results. We found that you have to turn the heat down just before you add the eggs to avoid burning the bottom. Next time we'll sprinkle some Italian parsley on top for a bit of brightness to contrast the slightly sweet earthiness of the frittata.

• amdarling

• Los Angeles

• 7/14/2013

I made this for breakfast Sunday morning. Subbed egg beaters for half of the eggs. Subbed mozzarella for fontina. This was really good. Will make again.

• linjo5

• Sheridan, WY

• 4/23/2013

This really is easy and SO tasty!

• JSSP

• 4/13/2013

Outstanding recipe, even my kids loved this one, and one of them does not really care for eggs. I made this almost according to the recipe, but added a small ammount of heavy wipping cream prior to wisking the eggs. It was fluffy, flavorfull, and was a dinner in one dish.

• kpgken

• 4/3/2013

This is delicious. I used half the amount of butter called for and subbed half the eggs for egg whites to cut down on the saturated fat. Note to x_isfor_alex: I'm sure what you made was delicious, but you made an entirely different recipe, not this one. *lol* It looks like you substituted all of the ingredients ... so not quite sure what the value is in rating this one.

• glammie

• Toronto. ON

• 4/2/2013

I made this with a couple substitutions so i didnt have to run to the grocery and it was still delicious. used green onions instead of leeks. did not add mushrooms. 9 eggs, a lil more butter. added 3 tablespoons of milk to the eggs. used mozzarella and topped with a sprinkle of grated jarlsberg. baked it at 375 for about 10-12 min then put the jarlsberg on top and put the broiler on hi. cooked it perfectly

• x_isfor_alex

• 4/1/2013