Frisky Frittata

2 small leeks (trimmed, very thinly sliced, white and light green parts only) –
or 1 large colored pepper
1 bunch asparagus (cut into 2” pieces, tossed in olive oil, and roasted ~30 min. on 350) –
or 2 cups spinach
1⁄4 cup olive oil
12 eggs
3/4 cup plain rice milk
Freshly ground pepper
~ 1⁄2 tsp Sea salt

Preheat oven to 350 degrees.
In a large oven-safe sauce pan, heat olive oil until shimmering.
Add sliced peppers and leeks and sauté for several minutes until crisp and gently caramelized on the edges. Add spices.
Meanwhile, whisk eggs aggressively until light and fluffy, adding in rice-milk and sea salt half-way through.
When vegetables are ready, reduce burner heat to low, pour egg mixture atop vegetables and allow to cook on the stove top uncovered om medium heat for ~2 minutes.
Cover pan and then transfer to oven. Allow to cook about about 12 minutes covered.
Then remove lid and continue cooking until well-set (inserted knife comes out clean, probably another ~5 minutes) and very lightly browned; don’t overcook or frittata will be tough/rubbery.

Vegetarian/Vegan/DF/GF