You know all those poor vegetables that start to wilt? Don’t put them out of their misery, put them to good use! Make a fritatta!
This recipe was inspired by a Leek and Asparagus Fritatta recipe from the February Bon Appetit. But we figured, since we’re already making a fritatta, why not throw in a few more veggies? Potatoes? Yum! That last lonely zucchini? Perfect! As long as you’ve got 8 eggs on hand, just toss in whatever else you have and call it dinner. Heck, eat the leftovers the next morning and call it breakfast too.
Makes 4 servings.
2 tablespoons butter or olive oil
1 cup chopped leeks (white and pale green parts only)
1 12-oz bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces
1 cup sliced stemmed shittake mushrooms
1 medium red potato, diced into 1/2 inch pieces
1 zucchini, diced
8 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Preheat broiler. Heat butter or oil in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add potatoes and leeks and sautee until tender, about 4 minutes. Add asparagus, mushrooms, and zucchini, sprinkle lightly with salt, and sautÃ© until tender, about 6 minutes.
Whisk eggs, 1/4 cup Parmesan, 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 cheese over top. Broil until fritatta is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.