Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 5 ounces fresh spinach
  • 12 ounces asparagus, chopped into 1 inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 5 whole eggs
  • 4 egg whites
  • 1 1/4 cup shredded Fontina cheese, divided
  • ¼ cup grated Parmesan cheese, divided
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup fresh flat-leaf parsley, chopped
  • ¼ cup fresh basil, chopped
  • 1 teaspoon minced fresh thyme

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 325.In a 10-inch ovenproof skillet over medium heat, saute the leek in butter and olive oil until soft.Increase the heat to medium-high and add the asparagus and mushrooms.
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Step 2

  • Saute for 3 minutes.Meanwhile, boil some water and wilt the spinach leaves.Wring dry, being sure to get rid of the excess moisture.Chop the leaves, and add the spinach to the rest of the vegetables and sprinkle with a bit of salt and pepper.In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, 1/8 cup Parmesan, seasonings, and the fresh herbs.
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  • Length: 3 minutes

Step 3

  • Add to saute pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.
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  • Length: 35 minutes