Asparagus Leek Frittata


1 teaspoon olive oil
8 fresh eggs, washed
½ cup milk
Salt and pepper to taste
1 tablespoon fresh oregano, chopped
1 cup roasted or steamed asparagus, chopped into bite-sized pieces
½ cup leeks, chopped and cooked
¾ cup fresh feta cheese


You've caved in to your inner city farmer and cooped up eight chickens in your yard. You're delighted – but increasingly overwhelmed by their prolific egg production.  A certain egg-centric holiday may tempt you to hard boil your backyard bounty, but eggs should be at least two weeks old for easiest peeling. To determine how old eggs are, immerse them in cool water. The freshest eggs sink, resting horizontally, while the larger ends of one-to-two week old eggs tilt upward. If they float, they're too old-- toss 'em! For a quick, simple, but endlessly flexible dish to dispatch your fresh egg glut, whip up this veggie frittata to celebrate the flavors of spring.

Preheat oven to “broil.”
Heat olive oil in large, oven-proof skillet on low.
Beat eggs with milk, salt, pepper and oregano. Pour into hot skillet and stir in asparagus and leeks. Sprinkle in feta.
Place skillet in oven. Allow mixture to cook undisturbed on low until eggs are barely set, 5-10 minutes. Transfer to oven and broil 3-5 minutes, or until lightly golden on top. Serve warm or at room temperature.

Serving Size:
Makes 8 servings.
Seattle Tilth
Ashley Braun, Seattle Tilth volunteer