Adapted from Epicurious
~from Savoring Time in the Kitchen
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms 1/2 cup red pepper, seeded and sliced in thin julienne
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Preheat oven broiler. Melt butter and olive oil in heavy broiler-proof 10-inch-diameter skillet over medium heat. Add leeks and sauté about 4 minutes. Add asparagus, red pepper and shiitake mushrooms and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook and stir gently until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over the top. Broil until frittata is puffed and cheese begins to turn golden, about 3-6 minutes (make a slice and check to make sure it is cooked through). Cut into wedges and serve.