A frittata is one of the most simple meals to prepare, and it’s aesthetically pleasing to boot.  Set under the broiler for just enough time, and with some cheese ready to turn golden brown on top, a frittata comes out looking like a work of art, and different every time.

My refrigerator was full of eggs, spring vegetables, and leftover pesto, so I threw together this frittata for lunch.  I didn’t put morels or peas in mine; I bought only a few morels and decided to save them, and I only realized later that peas would have been a nice addition.  If you’re making this in the summer, add small cherry tomatoes chopped in half.  They’ll contrast nicely with the browned cheese.

Spring frittata

1. -5 eggs
   

2. -milk or cream, 1/8 to 1/4 cup
   

3. -butter
   

4. -salt
   

5. -1 large leek or two small leeks
   

6. -8 medium or 12 skinny asparagus
   

7. -1/5 pound gruyère, raclette or similar cheese, cut in slices
   

8. -5+ tablespoons pesto
   

9. -peas to taste (optional)
   

10. -morels or other mushrooms (optional)
    

Clean and chop the leeks, using both white and non-tough green sections.  In a cast iron skillet that can go in the oven, sauté leeks in butter with a little salt.  Remove toughest ends of asparagus and chop.  Add to skillet.  At this point, set the oven to broil.

If you’re using mushrooms, add them to the skillet after a minute or two of cooking the asparagus, adding a little more butter along with them.  In a bowl, beat the eggs with milk or cream.  When the vegetables are done, pour in the egg mixture, stirring to make sure the vegetables are even.  Add the peas if you’re using them.  Let the eggs cook a minute or two on the stove top.  Then, turn the heat lower, and decorate the top with slices of cheese and dollops of pesto.  Place in the oven on broil, on a rack close to the top.  Let it cook just a few minutes until the top is browned.