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Asparagus, Leek and Mushroom Frittata


A frittata is an Italian style egg preparation that resembles a Spanish omelet. In this version, we have paired the eggs with some leeks, asparagus, and shitake mushrooms topped with a soft goat cheese that adds a delicate balance and creamy texture to the dish. We like to be careful not to overcook the eggs so we tend to take them out right at 12 minutes and sit in the pan to rest for 3-5 minutes. This approach gives you a moist egg that it is sure to hit the spot. This easy recipe only take about 30 minutes of total time and can rescue your breakfast, brunch, dinner, or late night hunger in a jiffy!

From our kitchen to yours, Bennett


6-8 large pastured raised eggs
1 cup asparagus, chopped
1 cup shitake mushrooms, sliced
1 stalk leeks white part only, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cream of tartar or arrowroot powder
2 ounces goat cheese (optional)
Fresh Italian parsley, chopped (optional)
Lemon zest (optional)
Sea salt and pepper to taste


Preheat the oven to 350 degrees
In a large pan, sauté the mushrooms and leeks in olive oil until soft
Add asparagus and sauté for another 3-4 minutes
Blend the eggs in Vitamix with cream of tartar or arrowroot powder
Pour the eggs over the vegetable mixture
Bake for about 12 minutes
If you are adding goat cheese, top the frittata and broil for another 2-3 minutes
Let rest for 3-5 minutes
Slice, serve and enjoy

Serves 4


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