Asparagus Frittata

3 eggs
2 egg whites
1 leek
1 cup asparagus
2 bunches spinach
2 tbsp parmesan & ramano cheese, grated

Preheat the oven to 180C/gas 4. Beat eggs with a little sea salt and black pepper. Heat oil and butter in a 19cm oven-proof frying pan or cast-iron dish over a medium heat and sauté asparagus for 5 minutes. Add eggs and spinach, cook for 3 minutes then bake for 15–20 minutes until golden and fluffy. Sprinkle with cheese. Serve hot or cold, with a drizzle of hot sauce.