Asparagus And Artichoke Fritatta

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 Tablespoons unrefined olive oil, ghee or unsalted butter

1 large leek, washed well, white and pale green parts sliced

1 12-ounce medium bunch asparagus, woody ends trimmed and cut into 1-inch pieces

1 cup quartered artichoke hearts (I like frozen, defrosted)

¾ teaspoon sea salt, divided

¼ cup chopped fresh parsley

8 large eggs

1 teaspoon Dijon mustard

1 cup shredded cheese, such as fontina, gruyere or white cheddar ( I think crumbled goat cheese would also be a nice choice.)

freshly ground black pepper to taste

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