Jim Jeffords, the executive chef at Alexandria’s neighborhood favorite Evening Star Cafe and dad to six-month-old Virginia, has come up with this protein-packed meal that is sure to fuel the whole family for a busy day.
2 cups fresh, blanched asparagus, bottoms trimmed
1 cup cooked, roughly chopped porcini mushrooms (baby bellas are a good substitute)
1 cup thinly sliced leeks (only light green and white parts), tops and bottoms trimmed and washed thoroughly to remove any grit
1 cup Manchego, grated (cheddar or goat cheese is a good substitute)
2 tablespoons butter
salt and pepper
Preheat oven to 350 degrees. Add asparagus stalks to a pot of boiling water. Boil for 30 seconds to 1 minute, drain, and immediately place in a large bowl of ice water. Strain, then cut into ½-inch dice.
In a separate large bowl, whisk eggs. Add salt and pepper. In a 10-inch cast-iron skillet, melt butter to coat pan. Add mushrooms and leeks. Cook until lightly browned. Add asparagus and cook for 1 to 2 minutes. Remove pan from heat and pour egg mixture over vegetables. Sprinkle cheese over top of skillet.
Bake for 15 minutes, or until center of frittata is set. Slice and serve.
Serves 4 to 6.