Cheesy Frittata with Spinach, Asparagus and Mushrooms

Ingredients

• •2 tablespoons butter
• •1 tablespoon olive oil
• •1 leek
• •5 ounces spinach
• •12 ounces asparagus
• •8 ounces cremini mushrooms
• •5 eggs
• •4 egg whites
• •1¼ cups fontina cheese
• •¼ cup parmesan cheese
• •⅛ teaspoon pepper flakes
• •⅛ teaspoon paprika
• •¼ teaspoon kosher salt
• •¼ teaspoon pepper
• •¼ cup flat-leaf parsley
• •¼ cup basil
• •1 teaspoon thyme

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Method

From foodista.com — read the original

1. 1Preheat 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.
2. 2Saute for 3 minutes. Meanwhile, boil some water and wilt the spinach leaves. Wring dry, being sure to get rid of the excess moisture.
3. 3Chop the leaves, and add the spinach to the rest of the vegetables and sprinkle with a bit of salt and pepper.
4. 4In a large bowl, whisk eggs, egg whites, 1 cup Fontina cheese, 1/8 cup Parmesan, seasonings, and the fresh herbs.
5. 5Add to saute pan, sprinkle with remaining cheeses, and bake for about 35 minutes until edges are golden brown and eggs are set.