Total Time: 35 minPrep: 15 minCook: 20 minYield: 4Level: easy
Heat oil in a large ovenproof skillet over medium heat. Add leeks and cauliflower; sauté until crisp-tender, about 10 minutes. Add mushrooms & spinach, cook 5 minutes, until mushrooms begin to give off liquid and spinach wilts.
Reduce heat to low. Pour eggs into skillet, stirring slightly. Add basil and rosemary, along with salt and pepper to taste. Cook, stirring frequently, until eggs begin to form small curds and set. Add cheese and lightly press into egg mixture with a spatula.
Place skillet under broiler; cook until top is set but not brown, about 1 minute. Cool slightly.
To remove frittata whole, tip skillet to one side and use a spatula to loosen edges. Slide onto a serving platter; cut into quarters and serve.