Packed with vibrant vegetables and creamy ricotta, this Frittata with Asparagus, Leek & Ricotta is a light, wholesome meal that’s just as perfect for brunch as it is for dinner. This dish is a celebration of spring produce, but it works beautifully any time of the year. Whether you’re hosting a weekend gathering or prepping meals ahead of a busy week, this frittata delivers on both flavor and function. The tender asparagus adds a pleasant crunch and mild earthiness, while the leeks contribute a subtle sweetness. Ricotta gives each bite a creamy richness that balances the eggs perfectly, and the touch of pesto and fresh basil brings everything together with a fresh, herbaceous finish.

What makes this recipe especially appealing is its simplicity. You only need a handful of pantry and refrigerator staples to bring it together, and it’s highly customizable depending on what vegetables or herbs you have on hand. With just one pan and minimal cleanup, this recipe fits into a healthy lifestyle without requiring complex steps or hours in the kitchen. Plus, it’s naturally gluten-free, vegetarian, and easy to make ahead—making it ideal for all kinds of dietary needs and meal plans.

Why You’ll Love This Recipe

Wholesome and nutritious – Loaded with vegetables, protein, and healthy fats, this dish offers a balanced, satisfying meal.
Quick and easy – With simple steps and minimal prep, it’s a great option for weeknights or lazy weekend brunches.
Make-ahead friendly – It stores and reheats well, perfect for meal prep or leftovers.
Customizable – Easily adaptable with other vegetables, cheeses, or herbs based on what you have.
Elegant but simple – Despite its minimal ingredients, the flavors are sophisticated enough to impress guests.

Ingredients

Eggs
Crème fraîche
Salt
Ground pepper
Extra-virgin olive oil
Leeks
Asparagus
Ricotta cheese
Pesto
Fresh basil

Variations

Add cheese – Swap or add grated Parmesan, feta, or goat cheese for extra richness.
Switch veggies – Use spinach, mushrooms, zucchini, or bell peppers in place of leeks or asparagus.
Add meat – Include cooked bacon, pancetta, or prosciutto for a heartier version.
Make it dairy-free – Use plant-based ricotta and skip the crème fraîche.
Spice it up – Add a pinch of red pepper flakes or top with hot sauce for some heat.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the eggs, crème fraîche, salt, and pepper until smooth and well combined.

Step 2

Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.

Step 3

Stir in the asparagus and cook for another 3–4 minutes until bright green and just tender.

Step 4

Pour the egg mixture evenly over the vegetables in the pan. Let it cook undisturbed on the stovetop for 2–3 minutes, until the edges begin to set.

Step 5

Dollop ricotta and spoon pesto over the top. Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is just set in the center.

Step 6

Remove from the oven and let cool slightly. Garnish with fresh basil before slicing and serving.

Tips for Making the Recipe

Use well-dried leeks to avoid excess moisture that can make the frittata soggy.
Don’t overbake—pull it from the oven when the center is just barely set to avoid a rubbery texture.
For even cooking, use a nonstick or well-seasoned cast iron skillet.
Let the frittata cool for 5–10 minutes before slicing for cleaner cuts.
Fresh herbs like parsley or dill can be added for extra flavor.

How to Serve

Serve the frittata warm, at room temperature, or even cold. It pairs beautifully with a simple green salad, roasted potatoes, or crusty bread. It’s ideal for brunch spreads, light lunches, or a vegetarian dinner. You can also slice it into small squares for a party appetizer.

Make Ahead and Storage

Storing Leftovers

Store leftover frittata in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat slices in a 325°F oven for 10–15 minutes, or microwave in 30-second intervals until warmed through.

FAQs

1. Can I use frozen asparagus or leeks?

Yes, but make sure they’re fully thawed and patted dry before cooking to avoid excess moisture.

2. What can I use instead of ricotta cheese?

You can substitute cottage cheese, goat cheese, or feta.

3. Can I make this frittata ahead of time?

Yes, it can be made ahead and stored in the fridge for up to 4 days.

4. Do I need to cook the vegetables first?

Yes, sautéing ensures the vegetables are tender and prevents a watery frittata.

5. Can I use milk instead of crème fraîche?

You can, though crème fraîche adds more richness and creaminess.

6. How do I know when the frittata is done?

The center should be just set and no longer jiggle when lightly shaken.

7. Can I double this recipe?

Yes, double the ingredients and use a larger skillet or baking dish, adjusting bake time as needed.

8. Can I make this without an oven-safe skillet?

Yes, start on the stove and transfer to a greased baking dish to finish in the oven.

9. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

10. Can I use other herbs instead of basil?

Absolutely—try parsley, chives, or dill for a different flavor profile.

Conclusion

This Frittata with Asparagus, Leek & Ricotta is a versatile and delicious dish that brings together fresh ingredients in a simple, elegant way. It’s easy to customize, quick to make, and perfect for any meal of the day. Whether served warm or cold, solo or as part of a larger spread, it’s a recipe you’ll turn to again and again for its balance of flavor, nutrition, and convenience.