Asparagus, Morel Mushroom, and Leek Frittata. 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. Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!

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Add to bowl with leeks and toss to distribute evenly. Morels with Fettuccine, Asparagus and Goat Cheese. Muscovy Duck with Cherry and Boiler Onion Sauce. We can have Asparagus, Morel Mushroom, and Leek Frittata using 8 active ingredients as well as 8 steps. Here is exactly how we attain.

Active ingredients of Asparagus, Morel Mushroom, and Leek Frittata

Guidelines. of eggs.
Instructions. of heavy cream.
Detaile. of stalks of asparagus.
Guidelines. of leeks, chopped.
Directions. of fresh morels, cleaned and halved.
Guidelines. of minced garlic.
Detaile. of butter.
Guidelines. of freshly grated parmesan cheese.

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. 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!

This Is 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..

This frittata combines two of my favourites vegetables, asparagus and mushrooms. 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. Cut the leeks in half lengthwise, then cut them crosswise into ¼-inch-thick pieces. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside.

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