adapted from  Bon Appetit 

Ingredients

2 tablespoons (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1/2 cup garlic greens, chopped

8 large eggs

1 cup diced Fontina or cheddar cheese, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated Parmesan cheese  

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and sprinkle lightly with salt, and sauté until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve. 

by Ashley Rodriquez
Chef, food blogger, and full-time mom.
You can read more of her writings at www.notwithoutsalt.com