Unforgettable Frittata with Asparagus, Leek & Ricotta That Everyone Will Love

Frittata With Asparagus Leek Ricotta is the perfect spring dish to showcase fresh, seasonal vegetables and creamy cheese. This light and flavorful meal is easy to make and works beautifully for brunch, lunch, or even a light dinner.

This Italian egg-based dish is incredibly versatile, perfect for breakfast, brunch, lunch, or dinner. Unlike quiches, it doesn’t require a crust, simplifying the preparation process while maintaining incredible flavor.

I’m excited to share this simple yet impressive recipe with you. It uses the best of spring’s produce to create a satisfying meal that’s sure to become a favorite.

A Perfect Spring Breakfast Dish

As the seasons change, a delicious frittata with asparagus, leek, and ricotta becomes the perfect spring breakfast dish. This recipe is a treat for the taste buds and a nutritious way to start your day. Combining fresh asparagus, sweet leeks, and creamy ricotta creates a delightful, satisfying, and healthy flavor profile.

What Makes This Frittata Special

This spring, frittata stands out due to its unique blend of earthy asparagus, subtle leeks, and rich ricotta. The asparagus adds a tender crunch, while the ricotta provides a creamy texture. Unlike many breakfast options, this frittata offers a balanced nutritional profile with approximately 18g of protein per serving, making it a satisfying meal that lasts longer.

Health Benefits of This Meal

The ingredients in this frittata are delicious and packed with nutrients. Asparagus is high in vitamins A, C, E, K, and folate, supporting immune function and bone health. Eggs provide high-quality protein and vitamin B12, which are crucial for nerve function and red blood cell formation.

Frittata With Asparagus Leek Ricotta: Ingredients You’ll Need

You’ll need to gather a few essential ingredients to make a delicious Frittata with Asparagus, Leek, and Ricotta. The quality of these ingredients will directly impact the flavor and texture of your Frittata.

Main Ingredients

The main ingredients for this recipe include 7-8 large eggs, 1 cup of ricotta cheese, 1 pound of fresh asparagus (trimmed and cut into 1-inch pieces), and 2-3 cups of thinly sliced leeks (about two medium). You’ll also need ¼ cup of crème fraîche or milk to create a lighter egg mixture.

Seasonings and Herbs

You’ll need ½ teaspoon of salt and ¼ teaspoon of pepper to enhance the flavor. Fresh herbs like basil or chives can be added to elevate the dish. Consider using two tablespoons of chopped herbs in the mixture and as a garnish.

Equipment and Preparation

Choosing the right pan and prepping your vegetables properly is the key to a perfect frittata.

Choosing the Right Pan

Selecting the right pan is crucial for frittata success. I recommend using a 10-inch oven-safe skillet that can transition seamlessly from stovetop to oven. A well-seasoned cast iron skillet or a good-quality nonstick pan with an oven-safe handle works exceptionally well because it distributes heat evenly.

Prepping Your Vegetables

Proper preparation of vegetables is essential for both flavor and texture. Trim the woody ends from your asparagus by bending each spear until it naturally snaps, then cut the tender portions into 1-inch pieces. Leeks require special attention; slice them lengthwise, then thinly slice them and soak them in cold water to remove grit.

Here’s a summary of the preparation steps and cooking time for key vegetables:

Step-by-Step Cooking Instructions

Let’s begin the cooking process of making a mouth-watering frittata with asparagus, leek, and ricotta. It’s essential to follow these steps carefully to achieve a perfect frittata.

Preparing the Egg Mixture

In a medium bowl, whisk together 7-8 large eggs, ¼ cup of crème fraîche or milk, ½ teaspoon salt, and ¼ teaspoon pepper until well combined. The egg mixture should be smooth but not overly frothy.

Cooking the Vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced leeks and cook for about 2 minutes before adding asparagus pieces. Continue cooking for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Combining and Cooking on Stovetop

Once the vegetables are cooked, pour the egg mixture over them. Allow the egg mixture to cook undisturbed for about 2-3 minutes. Then, gently lift the edges with a spatula to let any uncooked egg flow underneath.

Let the bottom firm up while the top is still a bit runny. This step gives your frittata a golden crust without overcooking it. Don’t stir. Just tilt the pan gently if needed. The eggs will settle on their own. If you like a crispier edge, let it cook for one extra minute. Once the base is set, moving the skillet into the oven is time-consuming. Make sure your handle is oven-safe. If not, transfer the mixture to a baking dish. Either way, the goal is to finish cooking the top without drying out the frittata.

Finishing in the Oven

Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 8-10 minutes until the center is just set. For a golden brown top, switch your oven to the broiler setting for 1-2 minutes.

Serving Suggestions and Variations

Serving your frittata is an art that begins with allowing it to cool slightly, making it easier to slice and serve. To present it elegantly, run a rubber spatula around the edges and underneath to loosen it, then slide it onto a decorative plate or platter. Garnish with fresh herbs to add a pop of color and freshness.

This versatile dish is perfect for brunch alongside fresh fruit and crusty bread or a light dinner paired with a crisp green salad. For a more substantial meal, you can also serve smaller portions with roasted potatoes or a grain salad.

For those looking to modify the recipe, consider using part-skim ricotta and reducing the oil used for cooking the vegetables to lower the fat content. Nutritional information per serving ranges approximately from 127-369 calories, 9-27g fat, and 8-18g protein, making it nutritious.