Can I make this frittata without a cast-iron skillet?

Yes, you can use any oven-safe skillet that’s about 10 inches wide. Just make sure the handle can go under the broiler safely. If your skillet isn’t oven-safe, you can transfer the mixture to a lightly greased baking dish and finish it in a hot oven instead.

How do I know when the frittata is fully cooked?

The frittata is done when the center is just set and no longer looks wet, but it should still have a slight jiggle. The top will look lightly puffed and may have a little color from the broiler. If it feels firm all the way through, it may already be overcooked.

Can I use frozen asparagus instead of fresh?

Frozen asparagus isn’t ideal for this recipe because it releases a lot of moisture as it cooks. That extra liquid can make the frittata watery. If frozen is all you have, thaw it completely and pat it very dry before adding it to the skillet.

Why did my frittata sink or deflate after cooking?

A little settling as it cools is completely normal for frittatas. Eggs naturally puff up with heat and relax once they come out of the oven. As long as the texture is tender and not watery, your frittata turned out just fine.

Can this frittata be served cold or at room temperature?

Yes, this frittata tastes great warm, at room temperature, or even cold. That makes it a good option for brunch spreads or make-ahead meals. Just store leftovers in the fridge and enjoy them within a few days.

Frittata with Asparagus Leek Ricotta

Description

A comforting spring frittata made with tender asparagus, sweet leeks, and creamy ricotta. This one-skillet recipe is easy to prepare and works beautifully for brunch, lunch, or a light dinner.

Ingredients

Scale

8 large eggs
1/4 cup crème fraîche
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
3 cups thinly sliced leeks, rinsed and dried
1 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup part-skim ricotta cheese
2 tablespoons pesto
1/4 cup fresh basil, torn

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Instructions

Preheat the broiler and position a rack in the upper third of the oven.
Whisk the eggs, crème fraîche, salt, and pepper in a bowl until smooth and set aside.
Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the leeks and asparagus and cook until softened.
Pour the egg mixture over the vegetables and gently lift the edges as the eggs begin to set.
Dollop the ricotta and pesto over the surface and transfer the skillet under the broiler.
Broil until the top is just set and lightly golden, then remove and let rest briefly before serving.
Finish with fresh basil and slice to serve.

Notes

This frittata cooks quickly, so have all ingredients prepped before you start.
Avoid overcooking to keep the eggs tender and creamy.
Leftovers can be stored in the refrigerator for up to three days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 3 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 215 mg