Spring Frittata

Start by sautéing the vegetables, beginning with leeks and shallots.

Clean the leeks by splitting them down the middle and rinsing them to remove dirt.

Chop the leeks and shallots, keeping the root of the shallots intact for easier chopping.

In a pan, melt 2 tablespoons of olive oil and 2 tablespoons of butter over high heat.

Add the chopped leeks and shallots to the pan and sauté without salt initially to release moisture.

Chop asparagus, leaving the top parts larger for texture and cutting the stems thinner.

Once the leeks and shallots have wilted, add half a teaspoon of kosher salt to enhance flavor.

Continue sautéing the vegetables until they are tender and flavorful.

Equipment Needed

Spice Level:

Dietary