Description
This light and flavorful spring-inspired frittata features tender asparagus, sweet leeks, and creamy ricotta. It’s perfect for brunch, a quick weeknight dinner, or a make-ahead lunch — fresh herbs and a touch of pesto elevate every bite.
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
- ¼ cup fresh basil, chopped
Instructions
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Preheat your oven to 375°F (190°C).
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In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until smooth.
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Heat olive oil in a large oven-safe skillet over medium heat.
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Add the leeks and sauté for 4–5 minutes until softened.
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Add the asparagus and cook for another 3–4 minutes until just tender.
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Pour the egg mixture over the vegetables in the skillet and stir gently to distribute evenly.
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Dollop the ricotta over the top and swirl in the pesto.
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Cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven.
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Bake for 12–15 minutes, or until the eggs are set and lightly golden on top.
- Remove from the oven, sprinkle with fresh basil, and let rest for a few minutes before slicing.
Notes
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You can substitute crème fraîche with sour cream or Greek yogurt if needed.
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Add a pinch of red pepper flakes for a bit of heat.
- This frittata can be enjoyed warm or cold and stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: Mediterranean