2.5 cups goat’s milk
2 leeks, cleaned and sliced
1 zucchini, sliced thin with mandolin
1 bunch of asparagus, chopped
1 teaspoon sea salt
Freshly cracked pepper
1 pat of grass-fed/organic butter
1 cup of shredded raw goat cheese by Alta Dena or Shiloh Farms
Head medium-sized saucepan. When hot, add butter and lower heat. Add leeks, saute until soft. (You may need to add water to avoid burning.) When soft, add zucchini and asparagus. Continue to saute for a few minutes until veggies are soft. Remove from heat.
In large bowl, whisk eggs and milk together. Add vegetable mixture. Stir so evenly distributed. Add salt/pepper to taste.
In large, greased cast-iron skillet, pour egg mixture. Top with shredded goat cheese and sprinkle of paprika.
Bake for 1 hour or until top is puffy and golden brown.
Let cool for 10-15 minutes. Serve with fresh green salad.