leek-and-asparagus-frittata-241324.json

{
    "directions": [
        "Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and saut\u00e9 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and saut\u00e9 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."
    ],
    "ingredients": [
        "2 tablespoons (1/4 stick) butter",
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Egg",
        "Mushroom",
        "Breakfast",
        "Brunch",
        "Broil",
        "Vegetarian",
        "Quick & Easy",
        "Low Cal",
        "High Fiber",
        "Lunch",
        "Parmesan",
        "Asparagus",
        "Leek",
        "Fontina",
        "Sugar Conscious",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Leek and Asparagus Frittata",
    "url": "http://www.epicurious.com/recipes/food/views/leek-and-asparagus-frittata-241324"
}