Asparagus, Tomato, and Feta Frittata

* 3 Tbsp Olive Oil (extra for greasing)
* 2 Leeks, thinly sliced
* 1 Garlic Clove
* 8 Oz Asparagus, trimmed
* 6 Eggs
* 4 Oz Feta Cheese, diced
* 4 Tbsp freshly grated Parmesan Cheese
* 6 Oz Cherry Tomatoes
* salt and Black pepper

Heat the oil in a skillet, add the leeks and garlic and cook over a medium heat, stirring frequently, for 10 minutes until tender. Allow to cool.
Cook the asparagus in a large saucepan of lightly salted boiling water for 2 minutes. Drain, refresh under cold water and pat dry. Cut into 2 inch lengths.
Lightly grease an 8 inch square baking dish with olive oil and line the base with nonstick parchment paper. Beat the eggs in a bowl and stir in the leek mixture,asparagus,feta, half the Parmesan,and salt and, pepper. Pour the mixture into the prepared dish and top with the tomatoes. Sprinkle with the remaining Parmesan and bake in a preheated oven,375 F, for 25 - 30 minutes until puffed up and firmin the center.
Allow to cool in the dish for 10 minutes, then turn out onto a board and serve warm with a crisp green salad


Serving Size: serves 4