Asparagus and Leek Frittata

• 2 tbsp. Light Butter
• 3 Leeks, white and light green parts only, chopped
• 1 bunch thin Asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 8 eggs
• 1 1/4 cup shredded Fontina cheese, divided
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup grated Parmesan cheese

Preheat broiler.

Melt butter in a 12-inch oven-proof  skillet over medium heat.  Add leeks and saute for 4 minutes.  Add asparagus and saute until tender, about 6 minutes.

Meanwhile, whisk together the eggs, 1 cup Fontina cheese, salt and pepper.

Add mixture to the skillet and gently fold to combine.  Cook until almost set, about 4 minutes.  Sprinkle remaining 1/4 cup Fontina cheese and the Parmesan cheese and put under the broiler until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.

Cut into wedges, garnish with avocado and cherry tomato,  and enjoy!