This fresh, beautiful frittata just screams Spring and is perfect for breakfast, brunch, or a light meal! Although it's been quite cold here in Michigan this last week, the sun has been shining almost every day and the snow has all melted. It's lovely to look outside and see blue skies and bright sun! Even though it's cold, the sun makes it feel so much warmer. And I know the warm temperatures are coming our way soon.

My Spring is already off to a great start and I have some exciting news to share with you all....I recently partnered up with Door to Door Organics (DTDO) and I am now a DTDO Brand Ambassador!

DTDO partners with farmers to bring fresh, organic produce and delicious groceries right to your doorstep.I will be sharing much, much more about DTDO with you very soon, but I couldn't wait any longer to share this healthy and bright frittata recipe!  It was made with several ingredients that I received in my recent delivery.

This frittata is not only perfect for breakfast or brunch, but it's great for a light lunch or dinner paired with a salad or warm rolls. I hope you enjoy it as much as my family did!

1 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1 cup thinly sliced leeks
1 tsp minced garlic
1 cup baby arugula
1/2 cup milk
1 cup Monterey Jack cheese
3 Tbsp chopped fresh parsley
1/2 tsp pepper
1/2 tsp fine sea salt
3 oz fresh goat cheese

Preheat the oven to 375 degrees. Melt the butter and olive oil in a cast iron skillet over medium heat.

Add the leeks to the pan and cook for about 5 minutes, until softened. Add in the garlic and cook for an additional minute or two. Reduce the heat to medium low and add in the arugula. Allow it to cook for a couple of minutes and wilt down.

In a large bowl, whisk together the eggs and milk. Add in the Monterey Jack cheese, parsley and pepper and mix well. Add the egg mixture to the skillet and sprinkle with salt.

Stir the eggs gently until soft curds form. Turn the heat down to low and allow the mixture to cook for another 5 minutes or so without stirring, just until the edges begin to set.

Remove the skillet from the stove and sprinkle the goat cheese all over the top. Transfer the skillet to the oven and cook for 10 minutes, or until the eggs have set. Turn the broiler on and cook for an additional 2 minutes to get the top a golden brown.

Allow the frittata to cool for just a few minutes before slicing and serving warm.
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