Entree / Vegetarian
2 Tbsp. Olive oil or unsalted butter
1 cup Leeks, chopped (white and pale green parts only)
2 cups Broccoli florets, fresh
1 cup Mushrooms, sliced
8 large Eggs
3 Tbsp. Robert Rothschild Farm Anna Mae’s Smoky Mustard
1 cup Fontina cheese, diced, divided
1/2 tsp. each Salt and pepper
1/4 cup Parmesan cheese, grated
Melt butter or heat olive oil in heavy broiler-proof 10-inch nonstick skillet over medium heat.
Add leeks and sauté 4 minutes.
Add broccoli and sliced mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
Whisk eggs, 3/4 cup fontina cheese, mustard, salt and pepper in medium bowl.
Add egg mixture to skillet; fold gently to combine. Cook until almost set.
Sprinkle remaining 1/4 cup fontina cheese and Parmesan cheese over the top of the frittata.
Place in oven and broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.
Cut into wedges and serve.