Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
On the foodblogs I surf, those in the northern US and southern Ontario are posting pictures of early produce – asparagus, mushrooms (even some morels), fiddleheads and leeks, including my absolute favourite 'wild leeks' or 'ramps'. 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.
Asparagus, Morel Mushroom, and Leek Frittata is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Asparagus, Morel Mushroom, and Leek Frittata is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook 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
- Prepare 1/2 cup heavy cream
- Make ready 10 stalks of asparagus
- Get 1/2 cup leeks, chopped
- Prepare 1 cup fresh morels, cleaned and halved
- Get 1 tbsp minced garlic
- Get 2 tbsp butter
- Get 1 cup freshly grated parmesan cheese
Add to bowl with leeks and toss to distribute evenly. 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. Morels with Fettuccine, Asparagus and Goat Cheese.
Instructions 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.
Cut the leeks in half lengthwise, then cut them crosswise Try asparagus, fennel, and sweet onion in spring; grape tomatoes, zucchini. Morels with Fettuccine, Asparagus and Goat Cheese. Muscovy Duck with Cherry and Boiler Onion Sauce. 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!
So that’s going to wrap this up for this exceptional food asparagus, morel mushroom, and leek frittata recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
