Vegetarian

Leek and Asparagus Frittata takes 10 minutes to prepare.

Leek and Asparagus Frittata takes 30 minutes to cook.

Leek and Asparagus Frittata makes 4 servings.

The ingredients for Leek and Asparagus Frittata are:

2 tablespoons nonfat greek plain yogurt
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Here is how you make Leek and Asparagus Frittata:

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and saut? 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and saut? until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user CHICA9802.

The nutritional information for Leek and Asparagus Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 253.2

• Total Fat: 11.0 g
• Cholesterol: 37.8 mg
• Sodium: 623.9 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.0 g
• Protein: 31.7 g