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10

10" Sauté Skillet with Stainless Steel Handle

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Leek and Asparagus Frittata

PREP: 20 MINUTES

COOK: 16 MINUTES

SERVINGS: 5 - 6 SERVINGS

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Ingredients

  • 8 eggs
  • ½ cup milk
  • ½ cup gruyere, grated
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp fresh rosemary, finely chopped.
  • 1 Tbsp olive oil
  • 1 ½ cups asparagus, washed and cut
  • ½ cup leeks, washed and chopped (white and light green portions)

Directions

Preheat oven to 425 F. Whisk eggs, milk, cheese, salt, pepper and rosemary; set aside.
Preheat a 10 inch nonstick sauté pan with oven-safe handle over medium heat on the stove. Add olive oil, and cook leeks and asparagus until just tender, 5-8 minutes. Pour egg mixture into the pan with cooked vegetables, and mix gently with a silicone spatula until ingredients are evenly distributed throughout. Reduce heat to low and cook until the edges set, 10 minutes. Place pan in the oven and cook another 10-12 minutes until middle is cooked through. Let cool 5 minutes, then serve in slices.

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Product Used In This Recipe

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10

10" Sauté Skillet with Stainless Steel Handle

SEE PRODUCT