Frittata with asparagus and spinach

Ingredients:

• 1 cup blanched asparagus tips
• 2 cups cooked spinach
• 2 tablespoons unsalted butter
• 2 leeks, white parts only, thinly sliced
• 8 large eggs, beaten
• 110 g crumbled goat cheese
• 0.5 cup fresh basil leaves, thinly sliced
• 0.5 tbsp. grated parmesan
• 1/4 cup breadcrumbs
• Special equipment: a round cake pan (or a springform pan) with a diameter of 22 cm.

Preparation:

1. Preheat oven to 175°C.
2. Melt the butter in a medium skillet over medium heat. Add the leeks and cook for about 10 minutes, stirring occasionally. Remove from heat and cool completely.
3. In a large bowl, combine the eggs and fried leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.
4. Spray a 9-inch (22 cm) cake pan with cooking spray. Add breadcrumbs and shake to coat the pan evenly. Pour the egg mixture into the pan.
5. Bake until a toothpick inserted into the frittata comes out clean, 30-35 minutes. Cool in the pan on a wire rack for 5 minutes.
6. Invert the frittata onto a plate, remove it, and invert it again, transferring it to a serving platter. Or, if using a springform pan, remove the ring and transfer the frittata to a serving platter.
   
   Serve frittata warm or at room temperature.