We asked Good Heat Chef Chris Vizzina for a recipe to surprise Mom on Mother’s Day. His suggestion, “Start the day off right with breakfast in bed. This Farm Egg Frittata is very simple and very delicious.”
Farm Egg Frittata
with Cremini Mushrooms, Leeks, Asparagus (optional) and Fontina Cheese
Serves up to six people
Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
2 tbs. olive oil
2 medium leeks, whites and pale green parts sliced thin or small diced
8 oz. washed cremini mushrooms, sliced thin
8 oz. fresh asparagus, blanched, small diced and sautéed until tender, season with salt and pepper
12 large farm eggs
1/2 cup crème fraiche or sour cream
2 tbs. chopped Italian flat leaf parsley
3/4 cup shredded Fontina cheese, divided
Sea salt or kosher salt and freshly ground pepper
Preheat oven to 350⁰ F
Over medium heat, heat 1 1/2 tablespoon of olive oil in nonstick oven proof sauté pan.
Add leeks and cook, stirring often. Add asparagus, if desired, and cook until tender. Add mushrooms and finish cooking for about 8-10 minutes.
Whisk eggs, crème fraiche and parsley in a large bowl. Mix in 1/2 cup of cheese and season with salt and pepper.
Increase natural gas stove heat to medium high and add one tablespoon of oil to sauté pan. Pour the egg mixture over the mushrooms (asparagus), shaking the pan with “soul” to evenly distribute mixture! Cook until edges begin to set (without stirring) or about five minutes.
Sprinkle the remaining 1/4 cup cheese over eggs and transfer sauté pan to oven, bake frittata golden brown or until center is “set” 25-30 minutes.