My advice is to have the vegetables chopped prior to starting. With leeks, it’s best to cut them open and wash each leaf to remove grit. For the asparagus, no need to cut the bottoms—just hold and break them. They snap at the proper point so that the woodier bottom section is removed; several can be snapped at the same time.
Leek and Asparagus Frittata
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped leeks (use white and light green parts)
1 bunch thin asparagus, sliced diagonally into 1-inch sections
1 cup grated Gouda cheese
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/3 – 1/2 cup grated Parmesan/Romano cheese
In a 9- or 10-inch ovenproof skillet, melt butter and olive oil over low to medium heat. Add leeks, stirring often; cook until partially done, about 4 minutes. Then place asparagus in the pan, cooking for 5 more minutes. Meanwhile, whisk eggs, Gouda, salt, and pepper. Add to the skillet, combining with other ingredients.
Preheat oven to 400 degrees.
Using low heat, allow egg mixture to set. Gently lift the edge to allow egg mixture to run into the bottom of the pan until all is cooked or it is close enough that 5 minutes in the oven will complete the cooking. Sprinkle with Parmesan/Romano cheese. Bake at 400 degrees (convection oven: 375 degrees) for 5 minutes. Serve immediately. (Note: Be careful to cover skillet handle with a hot glove or potholder to remind you that the handle is hot.) Yield: 4-6 servings.
Our late brunch was one of the best I’ve eaten. First, I baked Blueberry Pecan Muffins, the perfect complement, with a hint of amaranth. Along with a grapefruit half per person, this frittata made a complete meal, full of fiber, protein, and flavor.