A light and delicious frittata, filled with spring herbs and vegetables! Perfect for breakfast, dinner or anything in-between!
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, salt, and pepper. Set aside.
Heat a 6-inch non-stick, oven safe saute pan over medium high heat.
Add butter to pan and melt. Add leeks and asparagus and saute for about 2 minutes.
Add mushrooms and herbs and continue to saute for another minute or so.
Pour egg mixture into pan and add about 3/4 of the cheese.
Stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
Sprinkle with remaining cheddar cheese and parmesan cheeses.
Place pan into oven and broil for 2 to 3 minutes, until lightly browned and fluffy.
Remove from pan and cut into wedges. Serve immediately.