Frittata with Asparagus, Leek & Ricotta

Light, elegant, and packed with fresh flavor, Frittata with Asparagus, Leek & Ricotta is the kind of dish that effortlessly bridges the gap between simplicity and sophistication. This spring-inspired frittata combines the tender crunch of asparagus, the delicate sweetness of sautéed leeks, and the creamy richness of ricotta cheese for a dish that’s as nourishing as it is beautiful. Whether served warm from the oven or enjoyed cold the next day, this frittata is a versatile option for breakfast, brunch, lunch, or even a light dinner.

The beauty of a frittata lies in its simplicity—just a handful of fresh ingredients, whisked eggs, and a hot skillet. Yet, with the right combination, it transforms into something extraordinary. This version takes advantage of seasonal produce and creamy ricotta to give the frittata a luxuriously soft texture and a hint of tang. It’s perfect for entertaining, meal prepping, or clearing out your fridge in the most delicious way possible. Whether you’re feeding a crowd or making a solo meal with leftovers in mind, this dish fits the bill.

Why You’ll Love This Recipe

1. Seasonal and Fresh – Highlights spring vegetables like asparagus and leek for a bright, fresh taste.
2. Perfect for Any Meal – Great for breakfast, lunch, brunch, or a light dinner.
3. Make-Ahead Friendly – Tastes just as good (or better) the next day.
4. Rich but Balanced – Ricotta adds creaminess without overwhelming the delicate flavors.
5. One-Pan Wonder – Minimal dishes, maximum flavor, and easy cleanup.

Ingredients

• Eggs
• Ricotta cheese
• Fresh asparagus
• Leeks
• Garlic
• Parmesan cheese (optional)
• Olive oil or butter
• Salt
• Black pepper
• Fresh herbs (such as chives, parsley, or thyme)

Variations

• Add Protein: Include cooked bacon, ham, or smoked salmon for a heartier version.
• Cheese Swap: Use goat cheese, feta, or mozzarella in place of ricotta.
• Greens Boost: Add spinach, kale, or arugula for extra nutrients.
• Dairy-Free: Use a plant-based ricotta alternative or omit cheese entirely.
• Mini Frittatas: Bake in muffin tins for portable, individual portions.

How to Make the Recipe

Step 1: Prep the Vegetables

Trim the asparagus and cut into 1-inch pieces. Clean and thinly slice the leek, using only the white and light green parts. Mince the garlic.

Step 2: Sauté the Veggies

In an oven-safe skillet, heat olive oil or butter over medium heat. Sauté the leeks and garlic until soft and fragrant. Add asparagus and cook until just tender. Season with salt and pepper.

Step 3: Whisk the Eggs

In a large bowl, whisk the eggs until well blended. Stir in ricotta, a bit of grated Parmesan (if using), and a handful of chopped herbs.

Step 4: Combine and Cook

Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed over medium-low heat for 2–3 minutes until the edges begin to set.

Step 5: Finish in the Oven

Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10–15 minutes, or until the frittata is puffed and just set in the center.

Step 6: Cool and Serve

Let the frittata cool slightly before slicing. Garnish with more herbs or a dollop of ricotta if desired.

Tips for Making the Recipe

• Use a well-seasoned or nonstick skillet to prevent sticking.
• Don’t overcook—remove from the oven while the center is still slightly soft.
• Let it rest a few minutes before slicing for clean cuts.
• Ricotta can be dolloped in or whisked in, depending on desired texture.
• Clean leeks thoroughly—they often hold grit between layers.

How to Serve

• Serve warm or at room temperature with a side salad.
• Pair with crusty bread or toast for a complete meal.
• Cut into wedges and serve on a brunch buffet.
• Top with fresh herbs, chili flakes, or hot sauce for extra flavor.
• Great with a glass of crisp white wine or sparkling water with lemon.

Make Ahead and Storage

Storing Leftovers

Store slices in an airtight container in the fridge for up to 4 days.

Freezing

Freeze individual portions wrapped in foil or stored in airtight containers. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a skillet or microwave until warmed through. Cover with foil if reheating in the oven to prevent drying out.

FAQs

1. Can I use frozen vegetables?

Yes, but thaw and drain them well before using to avoid excess moisture.

2. Do I have to cook the vegetables first?

Yes—sautéing brings out flavor and ensures they cook through.

3. Can I make this in advance?

Absolutely. Frittata holds up well in the fridge and is great for meal prep.

4. What if I don’t have ricotta?

Substitute with cream cheese, cottage cheese, or goat cheese.

5. Can I make it without an oven-safe skillet?

Yes—sauté the veggies in a pan, transfer everything to a baking dish, and bake.

6. How do I know when it’s done?

The center should be set but still soft—don’t overbake or it may become rubbery.

7. Can I add potatoes?

Yes, but pre-cook them first and slice thin to ensure they bake through.

8. Is this recipe gluten-free?

Yes, naturally gluten-free—just watch for any added ingredients with gluten.

9. Can I serve it cold?

Definitely. It’s delicious chilled or at room temperature.

10. What herbs go best with this dish?

Chives, parsley, dill, thyme, and basil all pair beautifully.

Conclusion

Frittata with Asparagus, Leek & Ricotta is a fresh, flavorful, and flexible dish perfect for any occasion. It celebrates seasonal produce while delivering on creamy texture and satisfying protein. Whether you’re hosting brunch, packing lunch, or prepping a quick weeknight dinner, this frittata is a winning option that brings elegance without the effort. Try it once, and it’s sure to become a staple in your rotation.

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