Vegetable Frittata

Skill

Makes

4 - 6 Servings

Recipe Tip: This recipe may also be baked in a pie shell for quiche.

Vegetable Frittata

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Vegetable Frittata

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Directions

Item No. 120817
Spicy Honey Mustard

Ingredients

  • 2 Tablespoons butter
  • 2 Tablespoons oil (vegetable or olive)
  • 1 russet potato, medium, peeled and sliced thinly
  • 1 leek, small, quartered, rinsed well and patted dry
  • 1 cup asparagus, blanched, cut into 1-inch pieces
  • 3/4 cup Swiss cheese, grated
  • 6 large eggs
  • 1/2 cup half and half or light cream
  • 1/2 cup Stonewall Kitchen Spicy Honey Mustard
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 350° F.
  2. Heat butter and oil in heavy skillet.
  3. Saut� thinly sliced potatoes and diced leeks together until potatoes are tender and can be pierced with a fork. Blanch asparagus until tender.
  4. Lightly oil 9x9-inch baking pan and put cooked vegetables into bottom of pan.
  5. In a medium bowl, lightly whisk eggs. Then add half and half and mustard to egg mixture. Season with salt and pepper to taste.
  6. Add grated Swiss cheese to egg mixture and pour over vegetable mixture.
  7. Bake in pre-heated oven for 20-30 minutes or until center is firm and set. Remove from oven and let stand for 10 minutes.
  8. Cut small for appetizers or cut larger for entr�e portions and serve with mixed salad greens and toasted bread.