Description
This light and flavorful frittata is packed with tender asparagus, sweet leeks, and creamy ricotta. Perfect for breakfast, brunch, or a light dinner, it’s easy to prepare and bursting with fresh, seasonal flavors. Serve it warm or at room temperature for a versatile, crowd-pleasing dish.
Ingredients
Units
Scale
- 8 large eggs
- 1/4 cup whole milk (or cream for a richer texture)
- 1 cup ricotta cheese
- 1 medium leek, white and light green parts only, cleaned and thinly sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Vegetables:
Heat olive oil in an oven-safe skillet over medium heat. Add the leeks and cook until soft, about 3-4 minutes. Add the garlic, asparagus, and red pepper flakes (if using). Season with salt and pepper, and cook for another 3-4 minutes until the asparagus is just tender. - Whisk the Eggs:
In a large bowl, whisk together the eggs, milk, Parmesan, a pinch of salt, and pepper until well combined. - Assemble the Frittata:
Pour the egg mixture over the vegetables in the skillet. Dollop spoonfuls of ricotta evenly over the top. - Cook and Bake:
Let the frittata cook on the stovetop for 2-3 minutes until the edges start to set. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and slightly golden on top. - Serve:
Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Notes
- Swap ricotta with goat cheese or feta for a tangier flavor.
- Add fresh herbs like dill, basil, or chives for extra freshness.
- Use a non-stick or well-seasoned cast iron skillet for easy removal.