Description
This vibrant Frittata with Asparagus, Leek & Ricotta is a delicious and nutritious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables and creamy ricotta, it’s a savory egg-based recipe baked to golden perfection and enhanced with fragrant basil and pesto for an extra burst of flavor.
Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup crème fraîche
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Vegetables & Cheese
- 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
Garnish
- 2 tablespoons pesto
- ¼ cup fresh basil, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the frittata.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until fully combined and smooth to create a creamy base.
- Sauté Leeks: Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-6 minutes until softened and aromatic.
- Cook Asparagus: Add the cut asparagus to the skillet and cook for an additional 4-5 minutes, or until the asparagus is tender but still vibrant in color, combining the flavors.
- Add Egg Mixture: Reduce the heat to low and gently pour the prepared egg mixture evenly over the sautéed vegetables in the skillet.
- Add Ricotta and Pesto: Spoon dollops of ricotta cheese over the top of the egg mixture, then drizzle the pesto evenly across the surface to infuse flavor.
- Initial Cooking on Stovetop: Allow the frittata to cook on the stovetop for 2-3 minutes, just until the edges begin to set, to help it hold together before baking.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set in the center and lightly golden on top.
- Finish and Serve: Remove the frittata from the oven and sprinkle with freshly chopped basil before slicing and serving for a fresh and vibrant finish.
Notes
- Ensure the skillet you use is oven-safe to avoid any accidents when transferring to the oven.
- Trim the woody ends of asparagus before cooking for the best texture.
- You can substitute crème fraîche with sour cream or Greek yogurt if preferred.
- For a dairy-free option, omit the crème fraîche and ricotta or replace with dairy-free alternatives.
- Serve the frittata warm or at room temperature, making it versatile for any meal of the day.
