Spring Asparagus and Leek Frittata
Yield 6 servings
10 large eggs
2 teaspoons fresh thyme
1 1/2 teaspoons Dijon mustard
1 teaspoon coarse Kosher salt
1/4 teaspoon black pepper
1 tablespoon Wholly Cow Organic Ghee
8 ounces leeks, rinsed, trimmed and chopped
1 pound asparagus, trimmed, cut into 2-inch pieces
1/4 cup Miyokos Double Cream Chive Vegan Cheese Wheel
In a large mixing bowl, whisk together eggs, thyme, mustard, salt, and pepper until well blended, set aside.
In a large oven-safe skillet, melt ghee over medium heat. Add leeks, cook 3 to 5 minutes until tender and softened. Add in asparagus and cook an additional 3 to 4 minutes, stirring frequently, until crisp-tender.
Pour egg mixture into hot skillet with the vegetables. Crumble vegan cheese and gently fold into eggs. Reduce heat to medium-low and cook 2 to 3 minutes, scraping bottom of pan until eggs are just beginning to set.
Set oven to broil. Place frittata on a rack in the top third of the oven for about 2 minutes or until light golden brown.
When in season, swap in garlic ramps for the leeks for a fresh spring flavor!