In the Cucina with La Gazzetta: Frittata di Primavera - La Gazzetta Italiana

Ingredients

• 8 large eggs
• ¼ C. whole milk or cream
• ½ C. grated Parmigiano Reggiano
• 1 T. olive oil
• 1 T. butter
• 1 small leek, white part only, thinly sliced
• 1 C. asparagus, trimmed and cut into 1-inch pieces
• ½ C. peas (fresh or thawed if frozen)
• ½ C. zucchini, thinly sliced or diced
• 2 T. fresh basil or parsley, chopped
• Salt & freshly ground black pepper, to taste