- 1/4 cup olive oil
- 1 large leek, chopped
- 1 pound asparagus, tough ends removed, spears cut diagonally into 1-inch lengths
- 8 large eggs
- 1 cup grated Parmesan cheese, divided
- Salt and freshly ground black pepper, to taste
Heat olive oil over medium heat in a large, ovenproof skillet. Add leeks and cook, stirring occasionally, until they soften, about 3 minutes. Add asparagus; reduce heat to medium-low and cook, covered, for 3 minutes, until the asparagus is just tender. Preheat your broiler.
Beat eggs with 1/2 the Parmesan, salt and pepper; pour egg mixture into the skillet with the vegetables. Cover and cook over medium heat until the eggs are mostly set, about 3 minutes. The eggs should cook slowly and should not brown, so turn down the heat if necessary.
Sprinkle remaining Parmesan over the frittata and put the pan under the broiler, until the top is bronzed and the eggs are set, about 5 minutes. Let cool slightly before slicing.
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