Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread.
Whisk eggs, creme fraiche, salt and pepper in a medium bowl; set near the stove.
Heat oil in a large cast-iron skillet over medium-high heat.
Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
Let stand for 3 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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