Asparagus Spinach Frittata
Ingredients
- 2 tablespoons unsalted butter
- 2 leeks, white parts only, thinly sliced
- 8 large eggs
- 2 cups cooked spinach, patted dry (about 1 pound)
- 1 cup blanched asparagus tips (from 1 to 2 bunches)
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper
- Cooking spray
- 1/4 cup breadcrumbs
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