If you’re on the lookout for a dish that feels both fresh and indulgent, you have to try this Asparagus, Leek & Ricotta Frittata with Pesto Recipe. It’s a beautiful balance of tender asparagus and sweet leeks mingling with the creamy tang of ricotta, all brightened up by herby pesto. Perfect for breakfast, brunch, or even a light dinner, this frittata brings vibrant colors and flavors to your table with minimal fuss and maximum delight.

Asparagus, Leek & Ricotta Frittata with Pesto Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role in creating a frittata that’s bursting with flavor and texture. From the silky eggs forming a fluffy base to the fresh, green veggies adding crunch and color, these simple components come together to make something truly special.

8 large eggs: The star of the frittata providing structure and a rich, creamy texture.
¼ cup crème fraîche: Adds a subtle tang and extra creaminess without overpowering the eggs.
½ teaspoon salt: Enhances all the flavors, bringing balance to the dish.
¼ teaspoon ground pepper: Gives a gentle kick and warms up the palate.
2 tablespoons extra-virgin olive oil: Perfect for sautéing the leeks and asparagus while adding a smooth, fruity note.
3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry: Lends a sweet, onion-like flavor and lovely texture contrast.
1 pound asparagus, trimmed and cut into 1-inch pieces: Brings a crisp, fresh green bite that’s slightly earthy and vibrant.
¼ cup part-skim ricotta cheese: Creamy pockets of mild cheese that melt beautifully into the frittata.
2 tablespoons pesto: Bursts of bright, herbaceous flavor that tie everything together perfectly.
¼ cup fresh basil, chopped: A fresh, aromatic finish to sprinkle on top just before serving.

How to Make Asparagus, Leek & Ricotta Frittata with Pesto Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This step ensures the frittata bakes evenly and sets gently without drying out, helping you achieve that perfect golden top.

Step 2: Whisk the Egg Mixture

In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until everything is well combined and smooth. The crème fraîche adds silkiness to the eggs, making the frittata incredibly tender.

Step 3: Sauté the Leeks

Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally for about 5 to 6 minutes, until they soften and become fragrant without browning. The leeks impart a subtly sweet onion flavor that forms the flavor base.

Step 4: Cook the Asparagus

Add the asparagus pieces to the skillet and continue cooking for another 4 to 5 minutes. The asparagus should be tender but crisp, bursting with fresh green color to keep the frittata lively.

Step 5: Combine and Add Ricotta and Pesto

Lower the heat and pour the egg mixture over the vegetables in the skillet. Then spoon dollops of ricotta over the top, followed by drizzling the pesto evenly. These creamy and herbaceous additions create layers of rich flavor that make this frittata stand out.

Step 6: Let it Start Setting on the Stovetop

Cook the frittata on the stovetop for 2 to 3 minutes, just until the edges start to set. This gentle setting helps lock the shape and makes transferring the skillet to the oven easier.

Step 7: Bake Until Golden

Transfer your skillet to the preheated oven and bake for 10 to 12 minutes. The frittata will puff up beautifully and develop a lovely golden top that’s sure to impress.

Step 8: Garnish and Serve

Once cooked, remove the frittata from the oven and sprinkle freshly chopped basil generously over the top for a fragrant, fresh finish that complements every bite.

How to Serve Asparagus, Leek & Ricotta Frittata with Pesto Recipe

Garnishes

Fresh basil is the classic crowning touch, adding a burst of herbal freshness. If you want to get creative, a light scattering of microgreens or a few shavings of Parmesan cheese can add texture and flavor contrast.

Side Dishes

This frittata plays beautifully with simple sides. Think toasted crusty bread slathered in butter, a crisp garden salad dressed with lemon vinaigrette, or even some roasted cherry tomatoes for a sweet, acidic balance.

Creative Ways to Present

For a charming brunch presentation, slice the frittata into wedges and serve on decorative plates with a small dollop of extra pesto on the side. Pairing it with colorful fruit and herb garnishes will make your table pop and make guests feel truly special.

Make Ahead and Storage

Storing Leftovers

You can store any leftover frittata covered in the refrigerator for up to three days. Keep it tightly sealed to maintain moisture and prevent odors from other foods affecting the delicate flavors.

Freezing

This frittata freezes well if wrapped tightly in plastic wrap and foil or stored in an airtight container. Freeze in individual portions for the best convenience. When you want a quick meal, thaw overnight in the fridge before reheating.

Reheating

To reheat, use a medium heat in a skillet or in the oven at 325°F (160°C) until warmed through. Avoid the microwave if possible to keep the texture tender and prevent the frittata from drying out.

FAQs

Can I use substitute vegetables in this frittata?

Absolutely! While asparagus and leek are wonderful here, you can swap them for spinach, zucchini, or even mushrooms depending on what’s in season or what you have on hand.

Is this recipe suitable for meal prep?

Yes, this frittata is fantastic for meal prep because it’s easy to store, reheat, and makes for a nourishing, protein-packed breakfast or lunch option.

Can I make the frittata dairy-free?

You can omit the crème fraîche and ricotta or substitute with dairy-free alternatives like coconut cream and a plant-based soft cheese to keep it creamy without dairy.

What type of pesto works best?

A classic basil pesto works beautifully here, but feel free to experiment with sun-dried tomato pesto or even arugula pesto for a twist on the flavor profile.

Can I make this frittata gluten-free?

Yes, this recipe is naturally gluten-free as long as your pesto and other ingredients don’t contain gluten additives. It makes a fantastic gluten-conscious meal.

Final Thoughts

Trust me, once you try this Asparagus, Leek & Ricotta Frittata with Pesto Recipe, it will quickly become one of your go-to dishes whenever you want something fresh, easy, and delicious. With its colorful veggies, creamy textures, and bright pesto flavor, it feels like a little celebration on your plate any time of day. So grab your skillet and get cooking—you’re in for such a treat!