Asparagus – Leek Frittata


Spring is finally here, and that means Delaware asparagus!!

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This asparagus comes from my favorite all natural farmer in North Wilmington.  Their family farm is now 10 acres surrounded by suburbia in North Wilmington.  I mean it, they are surrounded on 3 sides by a neighborhood and across the street from the high school.  I have to say, when you are there, it seems much bigger, and they produce so much!  So, the only benefit of days that I need to drive to Philly is that I get to stop at Highland Orchards on my way home.

During this visit they also had some beautiful leeks, so I have adapted Mary Ann Esposito’s (of Ciao Italia) recipe for Asparagus Frittata to utilize leeks instead of red onions.  I also am using a local wine I picked up when I was in Virginia Beach last week, Chateau Morisette’s Sweet Mountain Laurel.  It is a sweet, flavorful wine, which imparted a nice flavor to the vegetables.  I was a little nervous about the combination of sweet leeks and sweet wine, but they worked quite well together.

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Asparagus – Leek Frittata

Slightly adapted from Mary Ann Esposito

1 lb asparagus, top half cut in 1/2” pieces (from Highland Orchards)

2 Tbsp, 1 tsp olive oil, divided

1 leek, diced (from Highland Orchards)

1/2 cup white wine

5 large eggs (locally raised)

Pinch of salt

1/3 cup grated Parmigiano Reggiano cheese

Directions

Heat a large non-stick frying pan over medium heat and put in 2 Tbsp of the olive oil, leek, and asparagus; mix well and allow to cook for 2 to 3 minutes.

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Add the wine and cook an additional 3 minutes.  Remove the pan from the heat and put the vegetables into a bowl to cool slightly.

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Wipe the frying plan with a paper towel and add about 1 tsp of olive oil. Heat the pan over medium heat.  When the pan is heating, crack the eggs into a bowl, add the salt and cheese and mix well.

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Stir in the asparagus mixture.

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Pour the mixture into the frying pan and shake gently  to evenly distribute the asparagus over the bottom of the frittata.  Cover the pan and let the frittata cook for 5 minutes. Check to see if the liquid is set and the frittata moves in the pan easily.

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Flip the frittata onto a plate that is bigger than the frying pan.  Return the frittata to the pan.  Cover and cook another 5 minutes.

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Slide the frittata onto a serving platter, cut into wedges and serve immediately.

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Enjoy.

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Serves 4 – 6

Categories: Asparagus, Breakfast, Kosher, Leeks, Recipe | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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