Preheat oven to 350 degrees, and spray an ovenproof sauté pan well, or use a non-stick ovenproof pan.
Add salt and pepper to beaten eggs and set aside.
Combine asparagus and potatoes in a microwaveable bowl. Add 1 tablespoon water, cover with plastic wrap, and microwave for 1-2 minutes until vegetables are just tender crisp.
Heat 2 tablespoons oil in the prepared sauté pan, and sauté leeks until tender and just starting to turn golden, about 3-5 minutes.
Add asparagus and potatoes to the leeks and sauté for another 2-3 minutes.
Spread all vegetables in an even layer over the bottom of the pan. Dot vegetables with goat cheese.
Pour eggs over vegetables and cheese and cook for about 5-8 minutes, or until bottom sets and frittata starts to firm up.
Place pan in the oven for an additional 3-5 minutes to finish cooking through.
Let cool for 5 minutes before slicing.