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.
Ingredients
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
Instructions
Preheat oven to 400°F (200°C).
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.
Whisk eggs in a bowl with crème fraîche or milk, salt, and pepper until smooth.
Heat oil in an oven-safe 10-inch skillet over medium heat.
Cook leeks for 2 minutes, then add asparagus. Sauté for 5–6 minutes until vegetables are tender.
Add egg mixture to skillet. Cook for 2–3 minutes without stirring. Gently lift edges to let uncooked egg flow underneath.
Transfer skillet to oven. Bake for 8–10 minutes, or until the center is just set.
Optional: Broil for 1–2 minutes to brown the top.
Cool slightly, loosen edges with a spatula, and slide onto a serving plate.
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