Asparagus Frittata Recipe

Ingredients

• 2 Tbsp. butter, plus extra for greasing
• 6 fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces
• 1 leek, leaves cut off, and white and light green parts cut into half moons, about 1 1/4 cup
• 1 small firm Roma tomato, diced
• 12 large eggs
• 1/2 cup half and half
• 1 Tbsp. fresh chopped dill
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 cup crumbled goat cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F. Grease a 9X13 baking dish with butter. Frittata can also be baked in different size dish. See notes for suggestions.

2. 2

   In a large skillet, melt butter over medium heat. Add asparagus and cook for about 4-5 minutes, stirring, until crisp and tender. Remove the asparagus with a pair of tongs to the prepared baking dish.

3. 3

   To the same skillet, add leeks and cook until tender, about 3 minutes, stirring occasionally. Transfer the leeks to the baking dish, add diced tomatoes, and set the dish aside.

4. 4

   In a large bowl, whisk together the eggs, half and half, dill, salt, and pepper.

5. 5

   Pour the egg mixture over the vegetables. Add goat cheese. Gently stir with a wooden spoon to evenly distribute.

6. 6

   Bake for 20-25 minutes or until the edges are puffed and appear cooked, and the center of the frittata jiggles just a bit. Remove the frittata from the oven and place it on a cooling rack to cool. Slice with a sharp knife, and serve.