Frittatas are just about one of the easiest, nutrient-dense meals you can make….and they can be whipped up in minutes!
Serves 6
INGREDIENTS
1 tablespoon organic butter or extra virgin olive oil
1 large leek, sliced (white part only)
6 to 8 white button mushrooms, sliced
1/2 to 3/4 bunch fresh asparagus, ends trimmed, cut into 1 to 2-inch pieces
sea salt and freshly ground black pepper
8 to 10 large organic eggs, whisked
1/2 to 1 cup grated organic cheese (optional)
1 to 2 tablespoons fresh tarragon, finely chopped
INSTRUCTIONS
Preheat your oven to 375 degrees F.
Place a 10-inch cast iron skillet over medium heat on your stove. Add the butter or oil to the skillet. Then add the leeks, mushrooms, and asparagus; sauté for a few minutes. Add a few grinds of black pepper and sea salt each.
Be sure to vigorously whisk the eggs just before you add them to the skillet. If adding cheese, stir it into the whisked eggs. Pour the egg mixture over the vegetables in the skillet. Make sure the eggs are covering the vegetables, if not, whisk a few more eggs and pour them into the skillet. Sprinkle with fresh tarragon.
Bake for 20 to 25 minutes. The frittata will puff up as it is baking. It is done when the center is set. You can check this by touching it. If it seems wet then give it a few more minutes. If it bounces back it is done. Keep in mind that eggs will continue to cook a little after they are out of the oven so be sure not to overcook the frittata.
Remove pan from oven, and let cool briefly, then slice and serve. Leftovers can be stored in a sealed glass container in your fridge for up to 5 days and reheated as needed.
