This fancy dish can be made in your own home!
Marguerite Henderson shares the recipe for a leek, asparagus, and cheddar frittata.
Leek, Asparagus, and Cheddar Frittata
3 tablespoons unsalted butter
1 leek, white part only, thinly sliced
1 cup asparagus spears, cut into 1” pieces
¼ cup finely chopped fresh parsley
1 teaspoon dried thyme
12 large eggs
1 cup half and half
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup grated or finely chopped white cheddar, Swiss, Fontina or other mild cheese
Heat oven to 400 degrees. In a 10-inch oven proof non-stick skillet, heat butter until melted. Add leek and asparagus, toss once to coat in butter, and then cook over low heat for 4-5 minutes until tender. Stir, add the parsley and thyme. Meanwhile, in a bowl, beat eggs, half and half, salt, and pepper. Pour over the leek and asparagus and cook for 1 minute until the sides of the eggs are just starting to bubble. Top with the cheese, place pan on the middle rack of preheated 400 degree oven for 15-18 minutes until eggs are puffed and cooked through. Cool slightly, then invert onto a platter then back again onto a serving platter. Garnish with parsley leaves. Cut into 8 wedges. Serve at once.