Description
This light and savory frittata is a perfect way to enjoy fresh vegetables. Asparagus and leek come together with creamy ricotta, pesto, and fresh basil for a deliciously satisfying dish that’s great for breakfast, brunch, or even a light dinner.
Ingredients
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8 large eggs
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¼ cup crème fraîche
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½ teaspoon salt
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¼ teaspoon ground pepper
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2 tablespoons extra-virgin olive oil
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3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
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1 pound asparagus, trimmed and cut into 1-inch pieces
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¼ cup part-skim ricotta cheese
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2 tablespoons pesto
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¼ cup fresh basil, chopped
Instructions
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Preheat your oven to 350°F (175°C).
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In a large bowl, whisk together the eggs, crème fraîche, salt, and pepper until fully combined and smooth. Set aside.
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Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5-6 minutes until softened.
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Add the asparagus to the skillet and cook for an additional 4-5 minutes, or until the asparagus is tender but still vibrant in color.
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Reduce the heat to low and pour the egg mixture into the skillet with the vegetables.
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Spoon dollops of ricotta cheese over the top of the egg mixture, and drizzle the pesto evenly over the top.
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Allow the frittata to cook on the stovetop for 2-3 minutes, just until the edges begin to set.
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Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and lightly golden on top.
- Remove from the oven and sprinkle with fresh basil before serving.
Notes
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For a richer flavor, you can add grated Parmesan or another cheese of your choice on top before baking.
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This frittata can be served warm or at room temperature, making it ideal for brunch or picnics.
- If you don’t have pesto, you can substitute with fresh herbs like parsley or thyme for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: Italian