Asparagus and Leek Frittata
2 tablespoons butter
1 cup leeks, chopped, white and pale green parts only
1 1 12- ounce bunch thin asparagus, trimmed, cut on diagonal into inch pieces (about 2 ½ cups)
1 cup sliced stemmed shiitake mushrooms, sliced
8 large eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Preheat broiler. Melt butter in a heavy broiler-proof 10-inch-diameter nonstick skillet over medium heat.
Add leeks and sauté 4 minutes.
Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté 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.