Arugula, Asparagus, and Leek Frittata
- a 10 inch oven safe skillet (I use a cast iron skillet).
- 1 1/2 Tbsp Olive Oil
- 1 Tbsp Butter
- 2 cups Leeks white and light green parts sliced thin (2 long leeks)
- 1 lb asparagus cut diagonally in 1 inch pieces (cut off and dispose tough ends)
- Sea Salt (to taste)
- Black Pepper (to taste)
- fresh herbs of your choice such as dill, oregano, basil chopped (to taste)
- 4 cups Arugula (or spinach, swiss chard, etc.)
- 6 large Eggs
- 1/4 cup fresh Mozzarella chopped in to small pieces or grated (or feta)
- 1/4 Romano Cheese grated (or parmesan)
- Heat cast iron skillet over medium high heat.
- Add olive oil to the skillet and, once the oil has heated up, add butter.
- Stir in the leeks, a small amount of the sea salt, and black pepper. Sauté till tender, 5 or 6 minutes.
- Add asparagus, and sauté an additional 5-6 minutes. If your asparagus is thick, you may want to add it to the skillet with the leeks so it is cooked and tender when you are done.
- Once the leeks and asparagus are tender, add the arugula. I know 4 cups seems like a lot, but it will cook down rather quickly.
- As soon as the arugula has wilted, turn the heat off and spread the veggies out in the skillet. Sprinkle the mozzarella over top.
- In a separate bowl, whisk eggs and salt together then pour over the vegetables and cheese.
- Tilt the pan as needed to make sure the eggs spread throughout the veggies evenly.
- Turn the heat back on to medium, and cook on stovetop till eggs are beginning to set.
- Sprinkle Romano over the top then place in the middle of the oven to bake about 5 minutes, or till eggs are cooked.
- Once eggs are cooked, turn on the broiler and place skillet under the broiler till slightly browned. This only takes a couple of minutes so don’t walk away!
- Allow the frittata to cool a couple of minutes. Run a spatula under the frittata, and transfer to a cutting board or serving platter.
- Cut in to wedges and serve
© 2019, Pamela [1]. All rights reserved.