Leeks Asparagus Frittata Recipe

Ingredients (Serves 4)

• 250g of leek
• 250g of asparagus
• 70g of fragrant mushrooms
• 110g of Emmental cheese
• 2T of butter
• 8 eggs
• salt and pepper

Preparation

1. Cut the leek 1cm wide sparsely. Cut off the roots of the asparagus. Cut them into 2cm lengths.
2. Cut off the stalks of the fragrant mushrooms. Slice them into pieces. Cut Emmental cheese into 1cm squares.
3. Beat the eggs. Stir up Emmental cheese, salt and pepper into the dissolved beaten eggs to make liquid egg.

Cooking

1. Preheat your Cuchen Smart Rice Cooker for 5 minutes.
2. Put the butter into the inner pot to melt.
3. Put in the asparagus and the fragrant mushrooms and sprinkle a little salt over them. Saute for 7 minutes.
4. Pour in the liquid egg water and mix well, cover with the lid.
5. Set Pressure to 1; Cook for 20 minutes.
6. After cooking is done, open the lid and sprinkle Parmesan cheese over the frittata.