Asparagus & Leek Frittata

Sunday, March 8, 2015

Course: Breakfast
Categories: Egg, Vegetable

Serving size: 1
Preparation time: 5 min
Cooking time: 10 min


4 ounces fresh asparagus
1/3 cup leeks, fresh, chopped
1/3 cup mushrooms, sliced
1/2 cup liquid-egg substitute
3 tablespoons goat cheese, crumbled
1/8 teaspoon black pepper
1 tablespoon Parmesan cheese


Preheat broiler.
Trim asparagus and cut on diagonal into 1 inch pieces.
Spray a broiler proof nonstick skillet with cooking spray and place over medium heat.
Sauté leeks for about 3 minutes; add asparagus and mushrooms and sauté until tender.
Meanwhile, in a small bowl, whisk egg substitute, 1 tablespoon of the goat cheese, and the black pepper.
Add egg mixture to skillet; reduce heat to medium-low. Cook until almost set.
Remove skillet from heat, sprinkle with remaining goat cheese and Parmesan cheese.
Heat under broiler until egg is set, frittata is puffed and cheese begins to bubble, about 4-5 minutes.
Allow to sit for a minute or two before inverting onto a serving plate.

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