Asparagus, Leek and Goat Cheese Frittata

Asparagus, Leek and Goat Cheese Frittata
A pan with an omelet in it on top of the stove.

I love Frittatas!  They are a regular go-to in my house after a long week because I can use anything left in the refrigerator such as left-overs, rice, potatoes or any lonely vegetables I have laying around!   


12-15 organic eggs
Salt, pepper
Olive oil/butter 
1-2 cups vegetables of your choice
½ cup cheese or more as desired

Step 1: The Egg Base
Crack the eggs and whisk together. Add salt and pepper. Set aside.

Step 2: The Vegetables
In a 10-12 inch skillet start sautéing vegetables of your choice. In this version, I sauteed leeks and roasted a bunch of asparagus.

Step 3: Putting it Together
Mix your choice vegetables in your skillet. Turn your stove top heat on low. Add the cheese to your egg mix if using. Goat cheese is easier to crumble into the egg mix. Add the egg mixture to the skillet.
I did some decorations with a goat cheese medallion and asparagus spears. I also placed some sage leaves for more love. 

Step 4: Cooking the Frittata
Place a lid on your skillet and let cook on low for 15-20 minutes. Check by tilting the pan back and forth to make sure the majority of the egg is cooked through. The egg in the skillet should be relatively firm. 

Turn on the broiler and watch the frittata closely until it turns golden brown (roughly 3-4 minutes). 

After removing from the oven, ensure that the frittata is cooked through by sticking a knife in the center to check and see if the egg is runny or not. If still runny, put back on the stove on low for an additional 5-10 minutes or until cooked.