Serve this nourishing frittata with an arugula and strawberry salad. I like to make a quick dressing using equal parts of freshly squeezed lemon juice and olive oil, plus a few cloves of crushed garlic, and some freshly ground black pepper and sea salt to season it. If you tolerate dairy products then I would suggest adding in a sharp flavored cheese such as gruyere, or a raw sharp cheddar.
Ingredients
1 tablespoons
butter
(or extra virgin olive oil)
1 large
leeks
sliced
(white part only)
8
white button mushrooms
sliced
½ bunches
asparagus
ends trimmed, cut into 1 to 2-inch pieces
½ teaspoons
sea salt
(or to taste)
½ teaspoons
freshly ground
black pepper
10 large
eggs
whisked
1 cups
grated
raw cheddar cheese
(optional)
2 tablespoons
fresh tarragon
finely chopped