Leek and Asparagus Frittata

• 8 eggs
• ½ cup milk
• ½ cup gruyere, grated
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 Tbsp fresh rosemary, finely chopped.
• 1 Tbsp olive oil
• 1 ½ cups asparagus, washed and cut
• ½ cup leeks, washed and chopped (white and light green portions)

Preheat oven to 425 F. Whisk eggs, milk, cheese, salt, pepper and rosemary; set aside.
Preheat a 10 inch nonstick sauté pan with oven-safe handle over medium heat on the stove. Add olive oil, and cook leeks and asparagus until just tender, 5-8 minutes. Pour egg mixture into the pan with cooked vegetables, and mix gently with a silicone spatula until ingredients are evenly distributed throughout. Reduce heat to low and cook until the edges set, 10 minutes. Place pan in the oven and cook another 10-12 minutes until middle is cooked through. Let cool 5 minutes, then serve in slices.