Delicious Frittata With Asparagus, Leek & Ricotta

As spring arrives, I’m always on the lookout for recipes that celebrate the season’s freshest flavors. One dish that never fails to impress is a delicious frittata, packed with the tender taste of asparagus and leek, and the creamy richness of ricotta.

This Italian egg-based dish is incredibly versatile, making it perfect for breakfast, brunch, lunch, or dinner. Unlike quiches, it doesn’t require a crust, simplifying the preparation process while maintaining incredible flavor.

I’m excited to share this simple yet impressive recipe with you, using the best of spring’s produce to create a satisfying meal that’s sure to become a favorite.

Key Takeaways

• Easy-to-make frittata recipe perfect for any meal
• Combines fresh spring vegetables with creamy ricotta
• Versatile dish suitable for breakfast, lunch, or dinner
• No crust required, simplifying preparation
• Impressive and delicious, perfect for serving guests

A Perfect Spring Breakfast Dish

As the seasons change, a delicious frittata with asparagus, leek, and ricotta becomes the perfect spring breakfast dish. This recipe is not only a treat for the taste buds but also a nutritious way to start your day. The combination of fresh asparagus, sweet leeks, and creamy ricotta creates a delightful flavor profile that’s both satisfying and healthy.

What Makes This Frittata Special

This spring frittata stands out due to its unique blend of earthy asparagus, subtle leeks, and rich ricotta. The asparagus adds a tender crunch, while the ricotta provides a creamy texture. Unlike many breakfast options, this frittata offers a balanced nutritional profile with approximately 18g of protein per serving, making it a satisfying meal that keeps you full longer.

Health Benefits of This Meal

The ingredients in this frittata are not only delicious but also packed with nutrients. Asparagus is high in vitamins A, C, E, K, and folate, supporting immune function and bone health. Eggs provide high-quality protein and vitamin B12, crucial for nerve function and red blood cell formation.

Frittata With Asparagus Leek Ricotta: Ingredients You’ll Need

To make a delicious Frittata with Asparagus, Leek, and Ricotta, you’ll need to gather a few essential ingredients. The quality of these ingredients will directly impact the flavor and texture of your Frittata.

Main Ingredients

The main ingredients for this recipe include 7-8 large eggs, 1 cup of ricotta cheese, 1 pound of fresh asparagus (trimmed and cut into 1-inch pieces), and 2-3 cups of thinly sliced leeks (about 2 medium). You’ll also need ¼ cup of crème fraîche or milk to create a lighter egg mixture.

Seasonings and Herbs

To enhance the flavor, you’ll need ½ teaspoon of salt and ¼ teaspoon of pepper. Fresh herbs like basil or chives can be added to elevate the dish. Consider using 2 tablespoons of chopped herbs both in the mixture and as a garnish.

Equipment and Preparation

The key to a perfect frittata lies in choosing the right pan and prepping your vegetables properly.

Choosing the Right Pan

Selecting the right pan is crucial for frittata success. I recommend using a 10-inch oven-safe skillet that can transition seamlessly from stovetop to oven. A well-seasoned cast iron skillet or a good-quality nonstick pan with an oven-safe handle works exceptionally well because it distributes heat evenly.

Prepping Your Vegetables

Proper preparation of vegetables is essential for both flavor and texture. Trim the woody ends from your asparagus by bending each spear until it naturally snaps, then cut the tender portions into 1-inch pieces. Leeks require special attention; slice them in half lengthwise, then thinly slice and soak in cold water to remove grit.

Here’s a summary of the preparation steps and cooking time for key vegetables:

Step-by-Step Cooking Instructions

Let’s dive into the cooking process of making a mouth-watering frittata with asparagus, leek, and ricotta. To achieve a perfect frittata, it’s essential to follow these steps carefully.

Preparing the Egg Mixture

In a medium bowl, whisk together 7-8 large eggs, ¼ cup of crème fraîche or milk, ½ teaspoon salt, and ¼ teaspoon pepper until well combined. The egg mixture should be smooth but not overly frothy.

Cooking the Vegetables

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced leeks and cook for about 2 minutes before add asparagus pieces. Continue cooking for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Combining and Cooking on Stovetop

Once the vegetables are cooked, pour egg mixture over them. Allow the egg mixture to cook undisturbed for about 2-3 minutes. Then, gently lift the edges with a spatula to let any uncooked egg flow underneath.

Finishing in the Oven

Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 8-10 minutes until the center is just set. For a golden brown top, switch your oven to broiler setting for the final 1-2 minutes.

Serving Suggestions and Variations

Serving your frittata is an art that begins with allowing it to cool slightly, making it easier to slice and serve. To present it elegantly, run a rubber spatula around the edges and underneath to loosen it, then slide it onto a decorative plate or platter. Garnish with fresh herbs to add a pop of color and freshness.

This versatile dish is perfect for brunch alongside fresh fruit and crusty bread or as a light dinner paired with a crisp green salad. You can also serve smaller portions with roasted potatoes or a grain salad for a more substantial meal.

For those looking to modify the recipe, consider using part-skim ricotta and reducing the oil used for cooking the vegetables to lower the fat content. Nutritional information per serving ranges approximately from 127-369 calories, 9-27g fat, and 8-18g protein, making it a nutritious option.

Delicious Frittata With Asparagus, Leek & Ricotta

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• Author: mymamarecipes.com
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

A simple, crustless Italian frittata packed with fresh spring flavors. Tender asparagus, sweet leeks, and creamy ricotta come together in a light, protein-rich dish perfect for breakfast, brunch, or a light dinner. This frittata is easy to prepare, full of nutrients, and beautifully showcases seasonal ingredients.

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Ingredients

Scale 1x2x3x

• 7–8 large eggs

• 1 cup ricotta cheese

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces

• 2–3 cups thinly sliced leeks (about 2 medium leeks)

• ¼ cup crème fraîche or milk

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp olive oil

• 2 tbsp chopped fresh herbs (basil or chives), plus more for garnish

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Instructions

1. Preheat oven to 400°F (200°C).

2. Prepare vegetables: Snap off woody ends of asparagus and cut into 1-inch pieces. Slice leeks in half lengthwise, thinly slice, and rinse in cold water to remove grit.

3. Whisk eggs in a bowl with crème fraîche or milk, salt, and pepper until smooth.

4. Heat oil in an oven-safe 10-inch skillet over medium heat.

5. Cook leeks for 2 minutes, then add asparagus. Sauté for 5–6 minutes until vegetables are tender.

6. Add egg mixture to skillet. Cook for 2–3 minutes without stirring. Gently lift edges to let uncooked egg flow underneath.

7. Transfer skillet to oven. Bake for 8–10 minutes, or until the center is just set.

8. Optional: Broil for 1–2 minutes to brown the top.

9. Cool slightly, loosen edges with a spatula, and slide onto a serving plate.

10. Garnish with fresh herbs. Serve warm or at room temperature.

Notes

Substitute ricotta with cottage cheese or mascarpone for variation.

Add spring onions, bell peppers, or mushrooms for more veggies.

Store leftovers in the fridge for up to 3 days. Reheat in oven or microwave.

Suitable for low-carb diets.

To reduce fat, use part-skim ricotta and less oil.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast / Brunch
• Method: Stovetop + Oven
• Cuisine: Italian

Keywords: frittata, asparagus frittata, ricotta frittata, spring brunch, leek recipe, vegetarian egg dish, Italian breakfast