Name: Frittata with Asparagus, Leek & Ricotta
Prep time: 10 min
Cook time: PT-487328H5M40S
Total time: PT-487328H5M40S
Cuisine: Mediterranean
Ingredients: 8 large eggs; ¼ cup crème fraîche; ½ teaspoon salt; ¼ teaspoon ground pepper; 2 tablespoons extra-virgin olive oil; 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry; 1 pound asparagus, trimmed and cut into 1-inch pieces; ¼ cup part-skim ricotta cheese; 2 tablespoons pesto (store-bought or homemade); ¼ cup fresh basil, chopped (for garnish)

Jump to Recipe

Looking for a healthy, flavorful, and simple dish that’s perfect for any time of day? Frittata with Asparagus, Leek & Ricotta is the answer! This savory frittata combines fresh, vibrant vegetables like asparagus and leeks with the creamy richness of ricotta cheese, creating a dish that’s both satisfying and delicious. Whether you enjoy it for breakfast, brunch, or dinner, this dish is a great way to pack in protein and vegetables without sacrificing flavor.

Frittatas are incredibly versatile, and this particular combination of ingredients brings out the best of seasonal vegetables. Asparagus adds a fresh, slightly earthy flavor, while leeks contribute a mild, onion-like sweetness. The creamy ricotta binds everything together, and a spoonful of pesto gives the frittata a delightful herbal kick. This dish is not only easy to prepare but also makes for great leftovers. Serve it warm or cold for a meal that fits any occasion.

Let’s get into how you can make this flavorful frittata!

Why You’ll Love This Recipe

Quick and Easy – This frittata comes together in under 30 minutes, making it perfect for busy mornings or a quick dinner.
Packed with Vegetables – The combination of leeks and asparagus adds both color and nutrients to this dish.
Versatile – This dish works for breakfast, brunch, or even dinner. It’s a great addition to a meal plan or a make-ahead option.
Light but Filling – With eggs as the base and ricotta for creaminess, this frittata is both satisfying and nourishing without being overly heavy.
Flavorful – The pesto and fresh basil add layers of flavor, making this frittata anything but bland.

Ingredients

For the Frittata

Large eggs
Crème fraîche
Salt
Ground pepper
Extra-virgin olive oil
Leeks (thinly sliced)
Asparagus (trimmed and cut into 1-inch pieces)
Part-skim ricotta cheese
Pesto
Fresh basil (for garnish)

Variations

Add More Veggies: Feel free to add other vegetables like spinach, mushrooms, or cherry tomatoes to enhance the dish even further.
Cheese Options: Swap the ricotta for feta, goat cheese, or mozzarella for a different flavor profile.
Herbs: If you don’t have basil, you can use fresh parsley, chives, or thyme for a different herby kick.
Vegan Version: For a vegan version, you can substitute eggs with a chickpea flour mixture and ricotta with dairy-free alternatives like cashew cheese.

How to Make the Recipe

Step 1: Prepare the Vegetables

Start by trimming and cutting the asparagus into 1-inch pieces. Slice the leeks thinly, rinse them well, and pat them dry. Set the vegetables aside.

Step 2: Sauté the Vegetables

Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and sauté for 3-4 minutes until they soften and become fragrant. Then, add the asparagus and cook for an additional 5-7 minutes, stirring occasionally, until the asparagus is tender but still vibrant.

Step 3: Prepare the Egg Mixture

In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until smooth and well combined. Stir in the ricotta cheese and pesto.

Step 4: Pour the Egg Mixture

Once the vegetables are cooked, pour the egg mixture over the sautéed asparagus and leeks in the skillet. Use a spatula to ensure the mixture is evenly distributed.

Step 5: Cook the Frittata

Cook the frittata on the stove over medium heat for 3-4 minutes until the edges begin to set. Then, transfer the skillet to the oven (preheated to 375°F/190°C) and bake for 10-12 minutes, or until the frittata is golden and fully set in the middle.

Step 6: Garnish and Serve

Remove the frittata from the oven and let it cool for a few minutes. Garnish with fresh basil before slicing and serving. Enjoy warm or at room temperature!

Tips for Making the Recipe

Use an Oven-Safe Skillet: To make the transition from stovetop to oven easier, use an oven-safe skillet (like a cast-iron or non-stick skillet).
Don’t Overcook: Keep an eye on the frittata while baking. It’s done when the center is set but still moist. Overbaking will make it dry.
Fresh Ricotta: Using fresh ricotta gives the frittata a creamy texture and a slightly sweet flavor, making it a key ingredient.
Cutting Leeks: Be sure to rinse leeks well as they can hold dirt between their layers.

How to Serve

This frittata is incredibly versatile and can be served in many ways. For a light meal, enjoy it with a fresh green salad or roasted vegetables. It also pairs perfectly with a side of crusty bread or a simple tomato salad for a well-rounded meal. Serve it warm for brunch or as a make-ahead dish that’s great for picnics or packed lunches.

Make Ahead and Storage

Storing Leftovers

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave.

Freezing

You can freeze the frittata in individual slices for up to 1 month. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.

Reheating

To reheat, place the frittata in a 350°F (175°C) oven for about 10 minutes or microwave individual slices for 1-2 minutes until heated through.

FAQs

1. Can I make the frittata without crème fraîche?

Yes, you can substitute crème fraîche with sour cream or Greek yogurt for a similar creamy texture.

2. Can I use a different type of cheese?

Yes! If you prefer, you can substitute ricotta with feta, goat cheese, or mozzarella for a different flavor.

3. Can I add other vegetables to the frittata?

Absolutely! You can add mushrooms, spinach, bell peppers, or any other vegetables you like.

4. How can I make the frittata spicier?

To add heat, sprinkle some red pepper flakes or jalapeños into the egg mixture before cooking.

5. Can I make the frittata ahead of time?

Yes, you can prepare the frittata ahead of time and store it in the fridge for up to 3 days.

6. Can I make a vegan version of this frittata?

Yes, you can substitute eggs with a chickpea flour mixture and ricotta with a vegan cheese alternative to make it vegan-friendly.

7. Can I cook the frittata in a different pan?

Yes, if you don’t have an oven-safe skillet, you can transfer the egg mixture to a baking dish after sautéing the vegetables.

8. Can I use frozen asparagus?

Fresh asparagus is preferred, but you can use frozen asparagus as a substitute if needed. Just be sure to thaw and drain it before using.

9. Can I make this frittata without pesto?

Yes, you can leave out the pesto or substitute it with fresh herbs such as thyme or oregano.

10. Can I serve this frittata cold?

Yes, this frittata is delicious served both warm and at room temperature, making it a great dish for picnics or meal prep.

Conclusion

Frittata with Asparagus, Leek & Ricotta is the perfect dish for anyone looking for a healthy, flavorful meal that’s quick and easy to make. Packed with fresh vegetables, rich ricotta, and vibrant pesto, this frittata is a satisfying choice for any time of day. Whether you’re making it for breakfast, brunch, or dinner, it’s sure to impress and leave everyone feeling full and content. Enjoy this delicious frittata warm or cold, and savor the flavors of spring all year long!