Description
This light and flavorful frittata is packed with fresh asparagus, tender leeks, and creamy ricotta. Topped with a hint of pesto and fresh basil, it’s a perfect dish for breakfast, brunch, or a quick, healthy dinner.
Ingredients
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8 large eggs
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¼ cup crème fraîche
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½ teaspoon salt
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¼ teaspoon ground pepper
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2 tablespoons extra-virgin olive oil
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3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
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1 pound asparagus, trimmed and cut into 1-inch pieces
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¼ cup part-skim ricotta cheese
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2 tablespoons pesto (store-bought or homemade)
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¼ cup fresh basil, chopped (for garnish)
Instructions
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Prepare the Eggs: In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until well combined and slightly frothy. Set aside.
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Cook the Leeks and Asparagus: Heat the olive oil in a large, oven-safe skillet over medium heat. Add the sliced leeks and cook for 4-5 minutes until softened, stirring occasionally.
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Add the asparagus pieces to the skillet and cook for an additional 3-4 minutes, stirring occasionally until the asparagus is tender but still crisp.
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Combine with Eggs: Pour the egg mixture over the cooked leeks and asparagus in the skillet. Stir gently to distribute the vegetables evenly.
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Add the Ricotta: Dot the top of the frittata with spoonfuls of ricotta cheese and gently swirl it into the egg mixture.
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Cook the Frittata: Reduce the heat to low and cook for 5-7 minutes, or until the edges are set but the center is still slightly runny.
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Finish in the Oven: Preheat your broiler to high. Place the skillet under the broiler and cook for 2-3 minutes, or until the top is golden brown and the frittata is fully set.
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Garnish and Serve: Remove from the oven, drizzle with pesto, and sprinkle fresh basil on top. Slice into wedges and serve warm.
Notes
Feel free to swap the asparagus for other spring vegetables, like spinach or peas.
For extra creaminess, you can add more ricotta or even a few tablespoons of grated Parmesan to the egg mixture.
If you don’t have an oven-safe skillet, you can finish cooking the frittata on the stovetop by covering it and allowing it to set completely.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Brunch, Breakfast, Main Course
- Method: Stovetop + Broiling
- Cuisine: Mediterranean
Keywords: frittata, asparagus frittata, leek frittata, ricotta frittata, pesto frittata, healthy breakfast