In the Cucina with La Gazzetta: Frittata di Primavera

Name: In the Cucina with La Gazzetta: Frittata di Primavera
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; Optional: ricotta, goat cheese, or pecorino dolloped or crumbled on top before baking

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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
Optional: ricotta, goat cheese, or pecorino dolloped or crumbled on top before baking