A 4" or 5" skillet works perfectly for this dish. Smaller skillets may be harder to find, but they're great for single servings and for when you just need to make a small amount of food.

• Steam the piece of asparagus if it isn't already cooked. Place a skillet over medium heat. Once it is warm add the butter and the leeks. Cook the leeks slowly and stir frequently for 8–10 minutes. Add the asparagus to the skillet.

• Turn on the broiler. In a separate bowl, whisk together the eggs, cheese, chives, salt, and pepper. Once the leeks are soft and the asparagus is warmed, pour the egg mixture into the skillet. Let the eggs cook for 5–6 minutes without stirring.

• Once the bottom and sides of the eggs are firm, place the skillet under the broiler about 4 inches from the heat. Let the frittata cook until the top of the eggs are lightly browned, about 4–5 minutes.

• Remove the pan from the oven and while it is still hot, run a thin knife along the edges of the skillet to loosen the frittata. Slide the frittata onto a plate and serve immediately.

Frittatas, the Lazy Man's Omelet

Frittatas are the perfect way to use up small amounts of leftovers. A handful of leftover chicken, or any leftover vegetable can be substituted in this recipe. Just make sure the filling is warm when the eggs are added. It's traditional in Naples for leftover pasta to be added to a frittata. Frittatas are almost always served well done, or firm.