Spring Vegetable Frittata

Spring Vegetable Frittata

8 large eggs

½ cup yogurt or softened cream cheese (my favorite)

2 tablespoons olive oil

1 leek, white and light green parts chopped

½ pound thin asparagus, trimmed and cut into 1/2-inch pieces

1 cup frozen peas

1 cup packed baby spinach

salt and pepper, to taste

4 ounces goat cheese or feta

For garnish, fresh picked dill and Italian parsley

Preheat the oven to 400˚F. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and cook until it softens and begins to caramelize. Add the asparagus and cook another 1-2 minutes. Add the frozen peas and baby spinach, season with salt and pepper, and cook another 1-2 minutes, or until the spinach is wilted. Set aside.

Combine the eggs and yogurt or cream cheese in a large bowl. Season with salt and pepper. Whisk together. Add the cooked veggies and stir to combine.

Transfer the eggs and vegetable mixture back into the pan. Cook for 1-2 minutes on the stove. Top with crumbles of cheese. Transfer the pan to the oven and cook for about 15 minutes, or until the eggs are set. Garnish with additional herbs before serving.