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    Early Spring Frittata

    Submitted by Laura Johnson, of Fayetteville, Ga.

    Laura gathers spring's early gifts — wild mushrooms, asparagus, and leeks — for her dish.

    Ingredients

    • 2 tsp. butter
    • 2 leeks (use white and some of the light green), sliced into thin rounds
    • 1 pound asparagus, cut in 2-inch pieces
    • 1 cup mushrooms (Shiitake, baby belle, or button), sliced
    • Salt and pepper, to taste
    • 8 eggs
    • 1 cup cheese (Cheddar, Monterey jack, Fontaine, or mozzarella), grated
    • Parmesan cheese, to taste

    Directions

    Preheat oven to 350°. Melt butter in cast-iron skillet, add leeks, and sauté about 4 minutes. Add asparagus, mushrooms, salt, and pepper; cook about 6 minutes. Beat eggs until frothy. Add cheese. Pour egg mixture into the skillet over the hot vegetables. Sprinkle with Parmesan cheese. Bake 15 minutes.

    Serves 6-8.