Chef Lee demonstrates how to cook his Tasty Frittata Recipe in AMERICAN RANGE KITCHEN presents COOKING WITH CHEF LEE
MUSHROOM-ASPARAGUS FRITTATA
1 leek, cleaned and sliced (white and light green parts only)
7-8 asparagus stalks, chopped 1” pieces
6-7 criminology mushrooms, quartered
2 cups spinach
10 eggs
1 cup feta
olive oil
salt
pepper
Preheat oven to 350 degrees
Warm up a nonstick & ovenproof pan over medium heat.
Add olive oil and sauté the leeks for 2-3 minutes until softened.
Add the mushroom and asparagus.
Cook for an additional 2 minutes.
Add spinach and cook for 1 minute to slightly wilt the leaves.
In a separate bowl, crack the eggs and whisk with salt and pepper.
Crumble in the feta.
Mix well.
Add the egg mix to the pan with the vegetables and mix so the egg is evenly incorporated with the vegetables.
Cook on medium heat for 2 minutes until sides of pan appear cooked (browned).
Transfer the pan to the oven and bake for 10-12 minutes or until center of frittata feels solid and fully cooked.
Remove pan from oven, and use a spatula to release the sides of the frittata from the pan.
Cover the pan with a plate that’s wider in diameter than the frittata pan.
With one had on the handle of the pan and the other over the plate, flip the frittata over.
Give the pan and plate a gentle shake to release the frittata onto the plate.
Slide the frittata onto a cutting board, slice and serve with a salad of your choice.