My favorite things to do Sunday mornings are making frittatas and powering through the LA Times newspaper. It's the one morning each week I ban online and mobile news and consume it the good old fashioned way. And it's the one morning I actually consume something other than smoothies or berries and yogurt. Unlike omelets, which require a special pan and a certain skill level, frittatas are easy and fool proof. While most recipes call for a dozen eggs, I prefer to make the frittatas a little healthier by instead using a combo of whole eggs and egg whites. This particular frittata was the first one I ever made - years ago - and it remains one of my absolute favorites.
Mushroom, Asparagus and Goat Cheese Frittata
1 cup egg whites
4 whole eggs
1/2 t salt
1 T olive oil
1 c young asparagus, tips and center stalks cut into 1" pieces
1 c chopped wild mushrooms (chanterelle, oyster, morels, etc)
1 small leek, thinly sliced (white part only)
1/2 c goat cheese
fresh ground black pepper
Italian white truffle oil
Preheat oven to 400 degrees.
Whisk eggs and egg whites together in a bowl until fluffy. Whisk in salt and pepper and set aside.
Spray the bottom and sides of an oven proof skillet with Pam. Add oil and heat over medium high. Add asparagus, mushrooms and leeks and saute for 3 minutes until asparagus is bright green.
Pour eggs into skillet and let sit for 10 minutes. Gently life the edges from the pan and tile the pan so the runny center flows underneath. When eggs are half way set, remove from heat, dollop goat cheese over egg mixture and place the skillet in the oven.
Cook for 7-9 minute, until just set.
Drizzle with truffle oil and serve.