Kitchen on Fire's Asparagus & Leek Frittata

Saute garlic in pan
add leeks, asparagus, and herbs (thyme), salt, pepper
reduce heat and pour in 10 well beaten eggs
Stir in parsley and cheese
Cook on stovetop.
Once bottom is firm, use thin non metallic spatula to lift frittata edge closest to you.
Tilt pan slightly toward you so that uncooked egg runs underneath.
Bake in oven until top is set and slightly golden brown.
Remove from Oven, cool.
Run spatual around pan's edge to loosen.
Invert onto a serving plate.

Salt and pepper to taste.

Yum!