Spring Vegetable Frittata with Leeks & Potatoes – Smithey Ironware

Ingredients

• 6 large eggs
• 1/3 cup grated parmesan cheese, more to taste
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts sliced thin, washed well (½ cup)
• 1/2 cup roughly chopped fresh spinach
• 1/2 cup diced cooked potatoes
• 1 ounce goat cheese, crumbled
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill