Name: Asparagus Spinach Frittata
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter; 2 leeks, white parts only, thinly sliced; 8 large eggs; 2 cups cooked spinach, patted dry (about 1 pound); 1 cup blanched asparagus tips (from 1 to 2 bunches); 4 ounces goat cheese, crumbled; 1/2 cup fresh basil leaves, sliced into chiffonade (thin strips); 1/2 cup grated Parmesan cheese; Kosher salt and freshly ground pepper; Cooking spray; 1/4 cup breadcrumbs

Directions

Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the leeks and sauté for about 10 minutes, stirring occasionally. Remove from the heat to cool completely.
Whisk the eggs in a large mixing bowl. Add the sautéed leeks, spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
Spray a 9-inch nonstick cake pan or springform pan with cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
Bake until set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack for 5 minutes.
Invert the frittata onto a plate and then flip, right-side up, onto a serving plate or remove the sides of the springform pan and transfer to a serving plate. Serve warm or at room temperature.