Mother's Day Frittata

Directions

1. Slice the dark green parts and the root off the leek, then slice it in half lengthwise. Thinly slice each half and place in a bowl of water to remove any sediments. Slice the woody ends off the asparagus. Chop the asparagus and snap peas on the bias.

2. Turn the oven broiler on high.

3. Heat butter in a De Buyer Mineral B skillet over medium heat. Add chopped leeks and saute until they soften, about 5 minutes. Add chopped asparagus and snap peas. Season with salt and pepper and saute for a few minutes until the veggies are tender.

4. Meanwhile, add eggs, milk, and chopped dill to a mixing bowl. Season with salt and pepper and whisk until well blended.

5. Add the beaten egg mixture over the veggies and top with shredded gruyere cheese. Use a rubber spatula to gently scramble the eggs. Once the eggs are just about cooked, spread them in an even layer and transfer the skillet to the oven to finish cooking the top.

6. Garnish with chopped chives and serve alongside a dollop of Greek yogurt.