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Vegetable Frittata
Skill
Makes
4
-
6
Servings
Recipe Tip: This recipe may also be baked in a pie shell for quiche.
Vegetable Frittata
Add to Recipes
Made With Our
Directions
Item No.
120817
Quantity
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Spicy Honey Mustard
$8.50
Add to Cart
Add All to Cart
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
Preheat oven to 350° F.
Heat butter and oil in heavy skillet.
Saut� thinly sliced potatoes and diced leeks together until potatoes are tender and can be pierced with a fork. Blanch asparagus until tender.
Lightly oil 9x9-inch baking pan and put cooked vegetables into bottom of pan.
In a medium bowl, lightly whisk eggs. Then add half and half and mustard to egg mixture. Season with salt and pepper to taste.
Add grated Swiss cheese to egg mixture and pour over vegetable mixture.
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.
Cut small for appetizers or cut larger for entr�e portions and serve with mixed salad greens and toasted bread.