Frittata with Asparagus, Leek & Ricotta Recipe

Frittatas are a wonderfully versatile dish that can be served for breakfast, brunch, or even dinner. This Frittata with Asparagus, Leek, and Ricotta brings together the savory flavors of fresh vegetables, creamy ricotta, and the aromatic depth of basil pesto. The combination of leeks and asparagus gives the dish a delightful crunch and flavor, while the ricotta adds a smooth richness. Whether you’re hosting a brunch gathering or enjoying a simple weeknight meal, this frittata will surely impress with its vibrant flavors and hearty texture.

Frittatas are also incredibly easy to make, and they offer endless variations depending on what ingredients you have on hand. This particular recipe, with its blend of seasonal vegetables and creamy cheese, is perfect for those looking for a fresh and satisfying meal. It’s a nutritious, low-carb dish packed with protein from eggs and healthy fats from olive oil, making it a balanced option for any meal.

Why You’ll Love This Recipe

1. Easy to Prepare

This frittata comes together in just a few simple steps. With minimal prep time and easy-to-find ingredients, it’s a stress-free meal that’s perfect for busy mornings or casual family dinners.

2. Versatile and Customizable

You can easily swap out the asparagus or leeks for other seasonal vegetables like spinach, mushrooms, or bell peppers. The ricotta can also be replaced with goat cheese or feta for different flavor profiles.

3. Full of Flavor

The combination of pesto, ricotta, and fresh herbs infuses the frittata with rich and vibrant flavors. The soft, creamy texture of the ricotta pairs wonderfully with the crisp-tender asparagus and leeks.

4. Healthy and Nutritious

Packed with protein from the eggs and a good dose of vitamins from the vegetables, this frittata is a great option for a nutrient-dense meal. The olive oil adds healthy fats, while the use of crème fraîche keeps it rich but not overly heavy.

5. Perfect for Meal Prep

This frittata is great for meal prep. It stores well in the fridge for several days and can easily be reheated for a quick and satisfying breakfast or lunch.

Ingredients

• 8 large eggs
• ¼ cup crème fraîche
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 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
• 2 tablespoons pesto
• ¼ cup fresh basil

Variations

Add Other Vegetables

Feel free to experiment with other vegetables like bell peppers, spinach, or zucchini. Roasted tomatoes or even a handful of fresh spinach can be wonderful additions to this frittata.

Swap the Cheese

If you prefer a different flavor of cheese, you can use goat cheese, feta, or even cheddar. These cheeses will add a different texture and richness to the frittata.

Make It Meatier

For those who want to add more protein, diced ham, bacon, or sausage can be incorporated into the frittata. Just sauté them with the vegetables before adding the egg mixture.

Add a Crunchy Topping

For added texture, you can top the frittata with some breadcrumbs before baking it, or add a sprinkle of Parmesan cheese for extra flavor and a golden crust.

How to Make the Recipe

Step 1: Prepare the Vegetables

Heat the olive oil in a large ovenproof skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5-7 minutes, until they are soft and lightly browned. Add the asparagus and continue cooking for another 3-4 minutes, until the asparagus is tender but still vibrant in color.

Step 2: Mix the Eggs

While the vegetables are cooking, crack the eggs into a large bowl and whisk together with crème fraîche, salt, and pepper. Once the vegetables are done, remove them from the heat and let them cool slightly.

Step 3: Assemble the Frittata

Pour the egg mixture over the vegetables in the skillet, making sure the eggs evenly cover the vegetables. Spoon dollops of ricotta cheese around the top of the eggs, then drizzle with pesto.

Step 4: Cook the Frittata

Place the skillet in the oven under the broiler for 5-7 minutes, or until the top is set and golden brown. Keep a close eye on it to ensure it doesn’t burn.

Step 5: Garnish and Serve

Once the frittata is cooked, remove it from the oven and let it rest for a few minutes. Garnish with fresh basil before slicing and serving.

Tips for Making the Recipe

• Use a Nonstick Skillet: For easy release and to prevent sticking, make sure to use a nonstick skillet. An ovenproof skillet is key to making this recipe as it can go directly from the stove to the oven.
• Don’t Overcook: When broiling the frittata, be sure to watch it closely to prevent it from overcooking or burning. It should be golden brown and slightly puffed up in the center.
• Customize the Herbs: If you don’t have fresh basil, try substituting with thyme, oregano, or parsley. Fresh herbs really enhance the flavor of the frittata.
• Let It Cool: Allow the frittata to cool slightly before serving to help it set and make it easier to slice.

How to Serve

Frittata with Asparagus, Leek & Ricotta is versatile and can be served in various ways. It’s delicious on its own or paired with a side salad, some crusty bread, or fresh fruit for a complete meal. Serve it with a light vinaigrette for added flavor or drizzle with more pesto before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. It makes for a quick breakfast or lunch option the following day.

Freezing

Frittata can be frozen, though it’s best to slice it into portions before freezing. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. It will keep for up to 3 months. To reheat, defrost overnight in the fridge and warm it in the oven.

Reheating

Reheat leftover frittata in a preheated oven at 350°F for about 10 minutes, or until heated through. Alternatively, microwave individual slices for 1-2 minutes.

FAQs

1. Can I use a different type of cheese?

Yes! Goat cheese, feta, or cheddar can be great substitutes for ricotta.

2. Can I add other vegetables to the frittata?

Absolutely! Spinach, bell peppers, or even tomatoes would be great additions to the dish.

3. Can I make the frittata ahead of time?

Yes, this frittata can be made ahead and stored in the fridge for up to 3 days. Simply reheat when ready to serve.

4. Can I cook the frittata without broiling?

If you don’t have a broiler, you can also cook the frittata on the stovetop over low heat, covering it with a lid to help set the eggs. Alternatively, you can bake it at 350°F until fully set.

5. How can I make this recipe vegetarian?

This recipe is already vegetarian, but you can add more veggies or swap out the pesto for a vegan-friendly variety if needed.

6. Can I use frozen asparagus?

Fresh asparagus works best in this recipe, but you can use frozen asparagus. Be sure to thaw and drain any excess water before adding it to the frittata.

7. Can I make this recipe dairy-free?

Yes! You can substitute the crème fraîche with a dairy-free cream and use a dairy-free cheese alternative in place of ricotta.

8. How do I prevent the frittata from becoming too watery?

Ensure that you cook the vegetables well to release excess moisture before adding them to the eggs. Also, avoid overloading the frittata with liquid-rich vegetables.

9. Can I freeze the frittata?

Yes, you can freeze individual portions of the frittata. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months.

10. What other herbs can I use in this frittata?

Thyme, oregano, and parsley are all great alternatives to basil and will give your frittata a unique flavor.

Conclusion

This Frittata with Asparagus, Leek, and Ricotta is a perfect dish for any meal of the day. With its fresh, vibrant vegetables, creamy ricotta, and rich pesto, it’s a flavorful and satisfying recipe that’s easy to make and full of healthy ingredients. Customize it with your favorite vegetables and cheeses, or enjoy it just as it is – either way, it’s sure to become a staple in your kitchen!

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