1. Slice the leeks (white and pale green parts only) into 1/2 inch pieces. Place in a bowl of cold water and swirl to ensure all grit has been removed; drain and pat dry with paper towels. Set aside.
2. In a small sauce pan, bring about 2 cups of water to a boil. Add a pinch of salt. Add the asparagus and cook about 5 minutes. Drain and run under cold water to stop the cooking process. Dry with paper towels; set aside.
3. Preheat oven to 350 degrees F.
4. In a large oven proof skillet, heat the oil until hot; add the leeks and saute until soft; add the asparagus; season with salt and pepper. Remove mixture from the skillet with a slotted spoon, leaving the oil in the skillet.
5. In a large bowl, beat the eggs together with the cheese and milk. Add to the skillet and allow to cook for a few minutes; add the reserved leek and asparagus mixture, being sure to distribute it evenly over the top. Place skillet in oven; bake until top is lightly browned and the center is cooked through (test by inserting a toothpick in the center, it should come out clean). Remove frittata from the oven and allow to sit for about 10 minutes. Give the skillet a good shake to loosen the frittata and invert onto a warmed serving platter. Cut into wedges and serve warm.
Per Serving: 288 Calories (65.2% from fat); 21g Fat (5g Sat, 11g Mono, 2g Poly); 16g Protein; 9g Carbohydrate; 2g Dietary Fiber; 430mg Cholesterol; 362mg Sodium. Food Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 3 Fat.
