Asparagus and leek frittata recipe

Ingredients

• 1 stalk cooked asparagus, chopped
• 1 tbsp unsalted butter
• ¼ cup chopped leeks
• 2 large eggs
• 2 tbsp parmesan cheese, shredded
• 2 tbsp gruyere, shredded
• 1 tsp chives, minced
• Pinch salt
• Pinch pepper
• 1 Roma tomato, sliced

1. Steam the piece of asparagus if it isn’t already cooked. Place a skillet over medium heat. Once it is warm, add the butter and the leeks. Cook the leeks slowly and stir frequently for 8–10 minutes. Add the asparagus to the skillet.
2. Turn on the broiler. In a separate bowl, whisk together the eggs, cheese, chives, salt, and pepper. Once the leeks are soft and the asparagus is warmed, pour the egg mixture into the skillet. Let the eggs cook for 5–6 minutes without stirring.
3. Once the bottom and sides of the eggs are firm, add the tomato slices to the top of the frittata, then place the skillet under the broiler about 4" from the heat. Let the frittata cook until the top of the eggs are lightly browned, about 4–5 minutes.
4. Remove the pan from the oven and while it is still hot, run a thin knife along the edges of the skillet to loosen the frittata. Slide the frittata onto a plate and serve immediately.