Asparagus and Leek Frittata – TasteFood
from The BloggerAid Cook Book
2 tablespoons extra-virgin olive oil
1 leek (white and green part only), halved lengthwise and sliced thinly – about one cup
1 lb./500 g. asparagus, ends trimmed, cut on diagonal in 1″ pieces
6 large eggs
6 oz. (175 g.) Gruyère cheese, grated
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
Preheat oven broiler.
Heat oil in an oven-proof skillet over medium heat. Add leek and sauté until soft but not turning brown, about 3 minutes. Add asparagus, sprinkle lightly with 1/4 teaspoon salt and sauté until bright green and crisp tender, about 5 minutes.
Lightly beat eggs in a medium bowl. Add 3/4 of the Gruyère cheese, 1/2 teaspoon salt and freshly ground black pepper. Pour eggs over asparagus, gently stirring to distribute evenly. Cook over medium heat until bottom is set and top is still runny. Sprinkle remaining Gruyère cheese and Parmigiano-Reggiano cheese over top. Place skillet in oven under grill. Broil until frittata is puffed and golden brown, 2-3 minutes. Remove and serve immediately or at room temperature.