Frittata is an Italian egg dish that is very similar to an omelet. What I think is great about Frittatas is that they can be made for a group of people and are pretty quick to make. Also, like an omletet, you can add what you like to it and clean out the refridgerator at the same time. Frittatas also can be cut into whatever size you like, so it can be eaten as a main course or an appetizer

2 Cups of Asparagus (cut into 1/2 inch pieces)
1 Cup of Sliced Leeks
2 oz. Prosciutto torn into pieces
1/2 Cup of Parmesan Cheese (shredded)
1 Tablespoon of Chopped Parsley
1/2 Cup of Milk
6 Eggs
2 Tablespoons of Olive Oil

Preheat Oven 350

In a ten inch sauce- pan slight cook the asparagus and leeks in simmer water for about 1 minute. Drain water and remove asparagus and leeks and set aside in a different bowl. In a separate bowl whisk eggs, milk and salt and pepper. Then stir in asparagus, leeks, prosciutto, parsley and parmesan. In the 10 inch sauce pan heat the olive oil and then pour in the egg mixture- make sure evenly spread through. Cook on stove for about 2 to 3 minutes and then place pan in oven for about 15 to 20 minutes until eggs are cooked through. Loose sides of pan and frittata should come out. Or you could just cut the frittata out from the pan.