Frittata with Asparagus, Leek & Ricotta

Why You’ll Love This Recipe

This Frittata with Asparagus, Leek & Ricotta is a delightful, versatile dish perfect for breakfast, brunch, or even a light dinner. The combination of tender asparagus, sweet leeks, and creamy ricotta creates a harmonious blend of flavors and textures. It’s easy to prepare, packed with nutrients, and can be enjoyed warm or at room temperature, making it an excellent option for meal prep or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Fresh asparagus, trimmed and cut into pieces
• Leek, cleaned and sliced
• Ricotta cheese
• Olive oil
• Salt
• Black pepper
• Parmesan cheese (optional)
• Fresh herbs like chives or parsley (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced leeks and cook until softened.
3. Add the asparagus pieces and cook for a few more minutes until they are tender but still vibrant.
4. In a bowl, whisk the eggs with salt, pepper, and a bit of Parmesan if using.
5. Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the ingredients evenly.
6. Dollop spoonfuls of ricotta over the top and sprinkle with fresh herbs if desired.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and slightly golden on top.
8. Remove from the oven, let it cool slightly, then slice and serve.

Servings and Timing

This recipe yields 4 servings.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Protein: Incorporate cooked bacon, ham, or smoked salmon for added flavor.
• Cheese Options: Swap ricotta for feta, goat cheese, or cheddar.
• Vegetable Variations: Use spinach, bell peppers, or zucchini instead of asparagus and leeks.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

Storage/Reheating

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for 30-60 seconds or in a preheated oven at 350°F (175°C) until warmed through. You can also enjoy it cold or at room temperature.

FAQs

What is the best pan to use for making a frittata?

An oven-safe, non-stick skillet or a well-seasoned cast-iron pan works best.

Can I make this frittata dairy-free?

Yes, use a dairy-free ricotta substitute and omit Parmesan or use a plant-based cheese.

How do I know when the frittata is fully cooked?

The center should be set and not jiggly, and the edges should be lightly golden.

Can I freeze the frittata?

Yes, wrap individual slices tightly and freeze for up to 2 months. Thaw and reheat before serving.

What other herbs can I use?

Try dill, basil, tarragon, or thyme for different flavor profiles.

Can I make this ahead of time?

Yes, prepare and bake the frittata in advance, then reheat before serving.

How do I prevent the frittata from being watery?

Make sure to cook vegetables thoroughly to release excess moisture before adding the eggs.

Is it possible to make this in a muffin tin?

Absolutely! Pour the mixture into greased muffin tins and bake for 12-15 minutes.

What can I serve with this frittata?

A simple green salad, crusty bread, or roasted potatoes make great accompaniments.

Can I use frozen vegetables?

Yes, thaw and drain them well before using to avoid excess moisture.

Conclusion

This Frittata with Asparagus, Leek & Ricotta is a simple yet elegant dish that’s perfect for any meal of the day. Its versatility, ease of preparation, and delicious flavor combinations make it a go-to recipe for busy weekdays or leisurely brunches. Enjoy it fresh, customize it to your taste, and savor every bite!

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