This recipe came from my April Bon Appetite magazine. I used this recipe, cut back on the cheese and cooked it in the oven instead of mostly on the stove. It was fast and so flavorful and delicious. Especially with the pumpernickel bread I picked up from Cafe Selmarie on my way home.
1 C. leeks – sliced (white and pale green parts only)
1 bunch thin asparagus – trimmed and cut into one inch pieces
1 C. small portobello mushrooms – sliced
8 large eggs (four whole eggs, four egg whites)
3/4 C. Fontina cheese – diced into small pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 C. Parmesan cheese – grated
Heat a non-stick skillet with a little oil and toss in the cleaned and rinsed leeks. Make sure to clean them well as sometimes dirt hides in there. Saute for about 5 minutes before adding the asparagus and mushrooms. Season with a little salt and pepper. While they cook, mix four whole eggs and four egg whites with salt and pepper. Whip together and then stir in the fontina cheese. Pour vegetables into a square baking pan and top with eggs and cheese. Bake at 350 degrees for 25 minutes. Top with the parmesan cheese and broil until nice and brown on top.
Notes: This was so very good. The leeks and asparagus pair well together and the cheese. The cheese! So good. Very fast dinner to prepare and bake.
Servings: 4-5 big servings