Asparagus and Spinach Frittata
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks, whites only, thinly sliced
- 8 large eggs, beaten
- 2 cups cooked spinach
- 1 cup blanched asparagus tips
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 1/4 cup dried breadcrumbs
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