Spring is the best season for coming out of winter hibernation and enjoying fresh vegetables once again! Farmers markets and the fresh produce sections of your grocery store are finally stocked with beautiful spring vegetables making it easier to make dishes that are pretty, healthy and delicious. This gluten-free and vegetarian spring vegetable frittata is a perfect example. You can make this for breakfast, brunch or even dinner and leftovers make an easy-to-take lunch. —Nicole Matheson
Prepare your vegetables: Cut your potato into 1/4 inch cubes. I did not peel my potato, but you can if you want to. Trim off the bottom of your asparagus so that the top is only about a 2 inch shoot. Tear off any long stems on your spinach leaves. Last but not least, clean and cut your leek into thin slices (the white section only).
In your cast iron pan heat up your olive oil, potatoes and 1/4 tsp salt. Sauté your potatoes until just-about-fork tender, 5-7 minutes. You should be able to easily poke the fork into the potato but not have it fall off because they are going into the oven with the eggs and will cook longer.
While your potatoes are cooking, prepare the egg mixture. Whisk together your eggs, milk and 1/4 tsp salt until they are incorporated. Add in the baby spinach and leeks, stir until combined.
Once the potatoes are just about fork tender, turn off the heat. Pour the egg mixture over the potatoes and add in the asparagus.
Spoon dollop 2-4 oz of goat cheese around the top. In my opinion, the more goat cheese the better, but it’s up to you.
Bake in a 400F oven for 15-20 minutes. Until the eggs are set and cooked to your liking.