Asparagus, Cremini, Fingerling & Leek Frittata with Sobelini Pizza Crunch

Serves: 6 | Prep: 20 min | Cook: 45 min

Why This Works

A vegetable-packed frittata is the perfect canvas for Sobelini.

Original Pizza Crunch adds bright Calabrian chili heat, garlic, and fennel that wake up the earthy vegetables and sharp Pecorino with bold Italian flavor.

Truffle Pizza Crunch layers in porcini, black truffle, and savory richness that pair beautifully with mushrooms, creating a deeper, more luxurious finish.

Either way, spoon it on just before serving so every bite gets the signature crunch.

Ingredients

• 10 large eggs
• ¾ lb fingerling potatoes, sliced into ¼-inch rounds
• 1 lb green asparagus, woody ends trimmed and cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 2 leeks, white and light green parts only, thinly sliced
• ¾ cup Pecorino Romano, freshly grated
• ¼ cup fresh flat-leaf parsley, roughly chopped
• 5 tbsp extra virgin olive oil
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• ¼ cup Sobelini Pizza Crunch – Original or Truffle, plus more for serving

Instructions

Preheat the oven to 375°F and place a rack in the upper-middle position. Heat 1 tablespoon of olive oil in a 12-inch oven-safe skillet over medium heat.

Whisk together the eggs, half of the Pecorino Romano, salt, black pepper, and parsley until smooth and slightly frothy. Set aside.

Add the fingerling potatoes to the skillet and cook, turning occasionally, until golden and just tender, about 8–10 minutes. Transfer to a plate.

Add another tablespoon of olive oil, then cook the leeks until softened and lightly golden, about 8 minutes. Stir in the mushrooms and continue cooking until browned and all of their moisture has evaporated, about 5 minutes. Add the asparagus and cook until bright green and just tender, about 4 minutes.

Return the potatoes to the skillet and gently toss everything together. Pour the egg mixture evenly over the vegetables and let it cook undisturbed on the stovetop for about 3 minutes, just until the edges begin to set. Sprinkle the remaining Pecorino over the top and transfer the skillet to the oven. Bake for 12–14 minutes, or until the center is set and the top is lightly golden.

Let the frittata rest for 5 minutes before slicing. Serve warm or at room temperature with a generous spoonful of Originalor Truffle Pizza Crunch over each slice, allowing the oil and crunchy bits to melt slightly into the warm eggs.

Chef's Notes

• Choose Original if you want brighter Calabrian chili heat, garlic, and fennel to lift the vegetables.
• Choose Truffle if you want to amplify the mushrooms with earthy porcini and black truffle.
• Finish with Sobelini after baking rather than mixing it into the eggs to preserve the crunch, aroma, and vibrant flavor.
• This frittata keeps refrigerated for up to 3 days and is just as delicious served warm or at room temperature.

I actually prefer not mixing the Sobelini into the egg mixture here. Finishing each slice tableside (or just before serving) showcases the product much better—the oil stays glossy, the crunchy bits remain crisp, and customers immediately see what Sobelini brings to the dish. It's a much stronger presentation for a recipe on your website.