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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.


  • 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


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.