Sometimes a traditional ingredient is the traditional ingredient because it is simply the best. Authentic Fontina Valle d’Aosta imported from Italy is a fantastic cheese for melting, and domestic varieties really can’t compare. It is a bit more expensive, but because the flavor is so rich, a little goes a long way. It harmonizes beautifully with the asparagus and mushrooms in this impressive frittata. That said, the frittata is fine made with any fontina.
This is a dish you would probably make for a special brunch for family and guests, so it may be helpful to know that most of the preparation can be done in advance; then the frittata should be freshly baked and served puffy and golden. While it bakes, you’ll have time to set the table, make coffee, tea, fresh-squeezed orange juice, or mimosas, and enjoy yourselves.
Serves 6 to 8
Prep time: 45 minutes
Baking time: 40 minutes
3 tablespoons olive oil, plus more for the pan
3 cups sliced potatoes (½-inch-thick slices)
2 large garlic cloves, minced or pressed
1 teaspoon smoked paprika
1 teaspoon salt, plus more as needed
1 teaspoon butter (optional)
1½ cups chopped leeks, white and tender green parts (1 large leek)
1 pound asparagus
1½ cups stemmed and sliced fresh shiitake mushrooms*
¼ teaspoon freshly ground black pepper
6 large eggs
3 ounces cream cheese
1½ cups milk
1 cup packed grated Fontina Valle d’Aosta cheese
½ cup shredded Parmesan cheese
*We like the taste and chewy texture of shiitake mushrooms in this dish, but cremini or white mushrooms are also fine to use.
Preheat the oven to 400°F. Lightly oil a 9 x 13-inch baking pan.
In a large mixing bowl, toss together the potato slices, 2 tablespoons of the olive oil, the garlic, ½ teaspoon of the paprika, and ½ teaspoon of the salt. Spread out on the prepared baking sheet and roast for about 20 minutes, until the potatoes are tender and beginning to brown. Set aside.
Meanwhile, in a large skillet, warm the remaining 1 tablespoon olive oil and the butter, if using, and cook the leeks with a sprinkling of salt for a few minutes, until softened. While the leeks cook, prepare the asparagus by snapping off and discarding the tough bottom stem ends. Cut the spears into 1-inch-long pieces and add them to the leeks. Cover and cook for about 3 minutes. Stir in the mushrooms, remaining smoked paprika, and black pepper and cook, covered, for a few minutes more, until all the vegetables are tender. Set aside.
Combine the eggs, cream cheese, milk, and remaining ½ teaspoon salt in a blender and purée until smooth. Layer the roasted potatoes in the prepared baking pan. Spread the leek and asparagus mixture on top and cover with the fontina. Pour the egg custard over all and sprinkle the Parmesan on top.
Bake for 40 minutes, or until the custard is set and the top is lightly browned.
Serve hot or at room temperature.
NOTE: At Moosewood, we roast the seasoned sliced potatoes in the morning (and since we don’t have sufficient self-restraint to not snag them right off of the baking sheet, we make a little extra for ourselves). Then we sauté the veggies and grate the cheeses, and assemble the frittatas in oiled baking pans with everything but the custard, and cover and refrigerate them. If kept cold, even the custard can be made in advance. About an hour before serving, we pour on the custard and bake this rich frittata. Chilled frittatas may take an extra 5 minutes to bake.
With this rich frittata, we want a light, refreshing counterpoint such as a vinegary salad or fresh fruit. For a nice spring brunch, also serve s omething like Watercress Toast or Kip’s Ginger Scones, and Greens with Apricots Times Two or Greens with Citrus-Date Dressing. Or you could really do it up with Apple and Fig Galette with Rosemary.