Description
Light, fluffy, and packed with spring flavors, this Frittata with Asparagus, Leek & Ricotta is a simple yet elegant dish perfect for brunch, lunch, or even a light dinner. The sweetness of sautéed leeks pairs beautifully with tender asparagus and creamy dollops of ricotta, all held together by soft, custardy eggs. It’s a delicious, vegetarian meal that’s just as impressive as it is easy to make.
Ingredients
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8 large eggs
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½ cup (120ml) whole milk or heavy cream
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1 cup asparagus, trimmed and cut into 1-inch pieces
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1 medium leek, cleaned and thinly sliced (white and light green parts only)
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¾ cup ricotta cheese
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1 tbsp olive oil or unsalted butter
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¼ cup grated Parmesan cheese (optional)
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Salt and pepper, to taste
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Fresh herbs (chives, parsley, or dill), for garnish (optional)
Instructions
Step 1 – Preheat Oven:
Preheat your oven to 375°F (190°C).
Step 2 – Sauté Vegetables:
Heat olive oil or butter in an ovenproof skillet over medium heat. Add sliced leeks and cook for 4–5 minutes until soft. Add asparagus and cook for another 2–3 minutes until just tender. Season with salt and pepper.
Step 3 – Prepare Egg Mixture:
In a mixing bowl, whisk eggs with milk or cream. Stir in Parmesan if using, and season with salt and pepper.
Step 4 – Assemble Frittata:
Pour the egg mixture into the skillet over the vegetables. Gently stir to distribute evenly. Add dollops of ricotta evenly across the surface.
Step 5 – Bake:
Transfer the skillet to the oven and bake for 15–18 minutes, or until the frittata is just set in the center and puffed slightly.
Step 6 – Cool and Serve:
Let rest for 5 minutes. Slice and garnish with fresh herbs if desired. Serve warm or at room temperature.
Notes
Clean leeks thoroughly to remove grit.
You can substitute ricotta with goat cheese or feta for a tangier flavor.
Add sun-dried tomatoes or sautéed mushrooms for extra depth.
This frittata is excellent served cold or packed for picnics and lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baked
- Cuisine: Mediterranean-Inspired
Keywords: asparagus frittata, leek and ricotta, vegetarian brunch, spring frittata, egg bake, ricotta eggs, gluten-free frittata, baked eggs