Asparagus Frittata

Recipe from Sarah from Fitness Magazine from Natalie Coughlin
Serves 4

6 eggs
salt & pepper to taste
2 T grated parmesean cheese, plus extra for garnish
1 T olive oil
1 T butter
1 large leek, washed, thinly sliced (looks like a giant green onion for those who don't know what it looks like, usually by the green onions at the grocery store, tastes like a really mild green onion- maybe a little sweet)
1 fresh bunch of asparagus, washed, chopped into bite size pieces
2 cups baby spinach, washed

Preheat broiler and set rack 6" from heat.  Crack eggs into bowl, salt & pepper, and parmesean. Mix & set aside.  In iron skillet on stove top, heat the oil & butter.  Add the leek, saute for 1 min stirring occasionally.  Add the asparagus, saute for 3 minutes or until almost fully cooked. Add the spinach, season w/ salt & pepper if you want. When spinach is almost fully wilted, spread this veggie mixture evenly across the bottom of the skillet. Pour the egg mixture over the top and tilt the pan so the veggies are all covered. Cook until the edges of the eggs start to come away from the side of the pan. Put the pan in the oven to broil for about 5 minutes, until the frittata is lightly golden and the eggs are fully set.  Immediately turn the frittata out upside down onto a plate. Garnish w/ the extra parmesean if you want. Cut into 4 slices & serve.

Nutritional Facts per Serving: 208 calories, 12g protein, 8g carb, 15g fat, 2g fiber