Recipe Provided By Chef Katie Cavuto Boyle
1 tbsp olive oil
½ cup leeks
1/2 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces
1 baby arugula
1 cup kale, chopped, stems removed
8 large cage free eggs
½ cup 1% milk
2 oz goat cheese
- Salt and pepper to taste
- Preheat oven to 375.
- In a medium sized bowl wisk together eggs, milk salt and pepper.
- Heat oil in an oven safe 10-12 inch skillet. Add leeks and sauté 4 minutes. Add asparagus and kale and sauté until tender, about 4 minutes. Add arugula and wilt.
- Add egg mixture to skillet. Evenly top with goat cheese pieces. Cook until sides set.
- Bake for 15-20 minutes until frittata is puffed and top is golden. Cut into wedges and serve.