Lunch

Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms) is for Lunch.

Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms) takes several minutes to prepare.

Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms) takes several minutes to cook.

Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms) makes 12 servings.

The ingredients for Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms) are:

1 bunch thin asparagus, ends snapped and cut into 1 inch pieces
3 leeks, washed well and sliced thin
~ 10 - 12 cleaned, thinly sliced shitake mushrooms
1 cup thinly sliced vidalia onion
1 thinly sliced shallot
1/4 cup thinly sliced mixed herbs - chives, parsley, basil
1/2 cup creme fraiche (or 0% Greek Yogurt)
8 eggs
Salt & pepper, to taste
~ 2 - 3 tbs freshly grated parmasean cheese

Here is how you make Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms):

Serving Size: Makes 12 servings (if cooked in 10 inch skillet).Number of Servings: 12Recipe submitted by SparkPeople user SEBASS21.

The nutritional information for Spring Fritatta (Asparagus, Leeks, Shitake Mushrooms) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 127.8

• Total Fat: 7.2 g
• Cholesterol: 127.6 mg
• Sodium: 88.5 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.5 g
• Protein: 8.1 g