Anniversary Weekend: Breakfast du Jour / by Alice Zhao

Happy Anniversary!  Happy Anniversary!  Happy Anniversary! Haaaaaaaappy Anniversary! (sung to melody of the William Tell Overture)
Jared and I got to celebrate our first wedding anniversary this past weekend.  We celebrated it 2 days early and started out Saturday morning with a lovely Asparagus and Leek frittata.   Jared first tried making this frittata for our Mother's Day brunch and revived it again for our anniversary.  It was light and fluffy and savory.  Yummmm. What a great way to start our Anniversary!  
We originally found this recipe on epicurious, but Jared has modified it quite a bit for a guaranteed super fluffy frittata.

Ingredients
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
6 eggs, seperated
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Directions
Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and sprinkle lightly with salt, and sauté until tender, about 6 minutes. Remove the vegetables and set aside.  Whisk the egg whites until stiff peak.  Whisk the egg yolks and 1/2 teaspoon of salt and fold it into the egg whites. Pour half of the eggs into the skillet and layer the vegetable evenly on top.  Then sprinkle  3/4 cup Fontina cheese. Pour the rest of the eggs into the skillet and place it into the oven at 350F for 10 mins. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Place it back into the oven for 5 more minutes or until the center is cook through.  Slice it into wedges and serve.
And celebrating with us was our little doggie, Chef.  Today is also his first birthday yet he still acts like he's 2 months old!  Happy Birthday, buddy!