You are|Are|Again} looking for idea recipes asparagus, morel mushroom, and leek frittata that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious asparagus, morel mushroom, and leek frittata should have had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of asparagus, morel mushroom, and leek frittata, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare asparagus, morel mushroom, and leek frittata delicious home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings required in make

1. Use 8 eggs
2. Prepare 1/2 cup heavy cream
3. Prepare 10 stalks of asparagus
4. Take 1/2 cup leeks, chopped
5. Prepare 1 cup fresh morels, cleaned and halved
6. Take 1 tbsp minced garlic
7. Take 2 tbsp butter
8. Prepare 1 cup freshly grated parmesan cheese

Add the mushrooms and cook until they start to pick up a bit of colour. Add the leeks and asparagus and cook until they've softened up. Whisk the eggs, just until incorporated. Gently tip the eggs into the frying pan.

Steps to make Asparagus, Morel Mushroom, and Leek Frittata:

1. In a medium bowl, beat eggs with the cream and salt and pepper.
2. Partially cook the asparagus and cut into 1" slices.
3. In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.
4. Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.
5. Cook in a 350° oven until set, about 7-10 minutes.
6. Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.
7. Remove from the oven and slide the frittata onto a serving platter.
8. You may use onion in place of the leeks if desired.
9. Done and ready to serve!

Pour in the egg mixture and lower the heat to medium. Pour into the skillet, and reduce heat to low. Stir in Parmesan cheese and milk; season with salt and pepper. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Sprinkle remaining ½ cup grated cheese over.

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