2 Tablespoons unrefined olive oil, ghee or unsalted butter
1 large leek, washed well, white and pale green parts sliced
1 12-ounce medium bunch asparagus, woody ends trimmed and cut into 1-inch pieces
1 cup quartered artichoke hearts (I like frozen, defrosted)
¾ teaspoon sea salt, divided
¼ cup chopped fresh parsley
8 large eggs
1 teaspoon Dijon mustard
1 cup shredded cheese, such as fontina, gruyere or white cheddar ( I think crumbled goat cheese would also be a nice choice.)
freshly ground black pepper to taste
Instructions
Preheat oven to 350 degrees. Heat oil or butter in a 10-inch ovenproof skillet over medium heat. Add leeks and sauté until tender, about 4 minutes.
Add asparagus and artichokes, sprinkle with ¼ teaspoon salt and sauté until asparagus is tender, about 6 minutes. Stir in parsley and turn off the heat.
In a large bowl, whisk together eggs, mustard, cheese, ½ teaspoon salt and black pepper to taste. Add vegetables to egg mixture and combine.
At this point you can pour the mixture back into the skillet or you can use a similar-sized baking dish, such as a pie plate or tart dish. Just be sure to grease it first with oil or butter.
Bake in preheated oven until set, about 45 minutes. If you’re in a hurry, you can cook it at 375 degrees for about 35 minutes.
Notes
I have also added a little ricotta to this recipe which makes the frittata nice and light. If you have any in the fridge, whether a few tablespoons or up to a cup, feel free to whisk it into the egg mixture.
Recipe by Pamela Salzman at https://pamelasalzman.com/asparagus-and-artichoke-frittata-recipe/