Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, asparagus, morel mushroom, and leek frittata. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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 current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Asparagus, Morel Mushroom, and Leek Frittata is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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:

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

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!

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.

This ASPARAGUS FRITTATA is a perfect recipe for a Spring brunch, featuring leeks and creamy goat cheese. I love how you can make it ahead the night before! This Asparagus Frittata is the perfect addition to a Spring brunch, made with protein-rich eggs, thinly sliced leeks, and creamy goat cheese. Halve or quarter mushrooms if larger than bite-sized. Chop asparagus and scallions into bite-sized pieces, and set aside.

So that is going to wrap this up with this special food asparagus, morel mushroom, and leek frittata recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!