This recipe is compliments of the Internet. I made it when our Massachusetts friends, Russ and Sue Gale visited us at camp. The recipe is excellent and you will get lots of compliments.
6 fresh eggs, at room temperature
Salt and pepper, to taste
2 tablespoons of grated Parmesan cheese, plus extra for garnish
1 tablespoon of olive oil
1 tablespoon of butter
1 large leek, well washed and thinly sliced
2 bunches of asparagus, chopped into bite-size pieces
2 cups of baby spinach
Preheat the broiler and place a rack 6 inches from the flame/heating element.
Crack the eggs into a large bowl; add the salt, pepper and grated Parmesan. Lightly whisk the mixture and set it aside.
Heat the oil and butter over medium-high heat in a 9" diameter oven-safe baking pan or skillet. Add the leek and saute for 1 minute, stirring occasionally.
Add the asparagus and saute for 3 minutes, or until it is almost fully cooked. Add the spinach and season the mixture with salt and pepper to taste.
When the spinach is almost fully wilted, spread the mixture across the bottom of the pan and pour the eggs over the top. Tilt the pan and turn it so that the eggs fully cover the vegetables.
Continue cooking the mixture. When the edges of the eggs start to separate from the sides of the pan/skillet, turn off the heat.
Place the pan/skillet under the broiler until the frittata is lightly golden on top and the eggs are fully set, about 5 minutes.
Immediately turn the frittata onto a large serving plate and garnish with extra Parmesan, if desired.
Cut the frittata into slices and serve it.