- 1 tablespoon extra-virgin olive oil
- 1 medium leek, white and some green parts, sliced
- 3/4 pound thin asparagus spears, trimmed and cut into 2 inch pieces
- 2 tablespoons chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 6 eggs
- 2 egg whites
- 3 tablespoons crumbled feta cheese
- Preheat the broiler.
- Heat the oil in a medium nonstick skillet with an ovenproof handle over medium-high heat. Add the leek and cook, stirring often, for 3 minutes, or until soft.
- Add the asparagus, broth, 1/8 teaspoon each of the salt and pepper, parsley, and chives. Cook, stirring often, for 3 minutes, or until the asparagus is tender-crisp and the broth has evaporated. Spread the asparagus mixture evenly in the bottom of the skillet.
- Meanwhile, in a medium bowl, whisk together the eggs, egg whites, cheese, and the remaining 1/8 teaspoon each of the salt and pepper. Pour into the skillet with the asparagus. Shake the skillet to evenly distribute the egg mixture. Reduce the heat to low, cover, and cook, without stirring, for 3 minutes, or until the eggs begin to set at the edges.
- With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan.
- Place under the broiler. Broil for 1 to 3 minutes, or until the eggs are set on the top and the frittata is lightly puffed.
- Cut into wedges to serve.