Recipe: Leek-Asparagus-Mushroom Frittata

Cultivated wild mushrooms are available most of the year now, but around the edges of our fields, and in the forests around the Bay Area, wild mushroom season is peaking right now.  The woodsy flavor of Portobellos or Chanterelles is a nice complement to spring vegetables.

Preheat the oven to 350.

Trim 1 bunch of asparagus and cut into 1-2 inch pieces.  Toss with 1 T. olive and salt, and then pre-cook for 10 minutes in the oven on a baking sheet.

Whisk 6 eggs in a bowl with 1 C. grated parmesan or sharp cheddar cheese.  Season generously with salt, pepper and fresh rosemary leaves.

Clean and thinly slice 1 large leek.  Saute on low heat with salt and pepper until soft and beginning to brown.  Meanwhile, mince green garlic to make 3 T. Clean, trim and slice fresh wild mushrooms to make 2 C.  Add to the pan and cook until the mushrooms begin to wilt.

Pour the egg mixture over the leek and mushrooms slowly.  Distribute the asparagus over the eggs so they are floating on top in a single layer.

Bake the frittata for 15 minutes.  If you want to brown the top, set the oven to low broil and cook another 2-3 minutes.

Serve the frittata alongside a frisee salad dressing with a simple lemon and olive oil vinagrette.