10 large eggs
½ c yogurt
2 Tbsp olive oil
1 leek white & light green parts, chopped
½ pound thin asparagus trimmed & cut into 1/2 inch pieces
1 c frozen peas
1 c baby spinach packed
salt & pepper to taste
4 oz goat cheese or feta/other cheese
optional garnish – fresh dill or parsley
over proof skillet
large mixing bowl
Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
Add the asparagus and saute another 1-2 minutes.
Add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set. Garnish with additional herbs and serve.