Asparagus, Leek, and Goat Cheese Frittata
½ tablespoon butter
10 asparagus spears, chopped on the diagonal into ¾-inch pieces
1 leek, white part only, chopped
½ teaspoon kosher salt, divided
¼ teaspoon fresh ground pepper, divided
3 eggs, beaten
3 ounces goat cheese
2 tablespoons chopped fresh herbs, such as thyme, basil, and dill
Preheat the broiler. Heat the butter in an oven-proof skillet over medium heat. When the butter has melted and is bubbling, add the asparagus and leeks. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook the vegetables, stirring occasionally, until the leeks are soft and the asparagus is crisp-tender. Beat the remaining salt and pepper into the eggs, and pour them evenly over the vegetables. Cook for 2 to 3 minutes, until the bottom is set but the top is still wet. Sprinkle the goat cheese and herbs over the eggs.
Broil the frittata for 4 minutes, until the cheese just starts to melt. Cut the frittata into wedges and serve immediately.