Description
This Frittata with Asparagus, Leek, and Ricotta is a delicious springtime dish. It combines fresh seasonal vegetables with creamy ricotta cheese, creating a light yet flavorful meal. Perfect for breakfast, lunch, or dinner, it’s a versatile dish that highlights the best of spring’s produce.
Ingredients
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6 large eggs
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1/2 cup ricotta cheese
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1 leek (cleaned and sliced)
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1 bunch asparagus (washed, ends trimmed, and sliced)
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2 tbsp olive oil (for sautéing)
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Salt and pepper (to taste)
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Optional: 1 tbsp crème fraîche or yogurt (for extra creaminess)
Instructions
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Prepare the vegetables: Wash and slice the asparagus. Clean and slice the leek.
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Cook the vegetables: Heat olive oil in a pan. Add the leek and cook for 3-5 minutes until soft. Add the asparagus and cook for another 5-7 minutes until tender.
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Mix the egg base: In a bowl, whisk together the eggs, ricotta, salt, and pepper. Add crème fraîche or yogurt if desired for extra creaminess.
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Combine and cook: Pour the egg mixture over the vegetables in the pan. Stir gently to ensure even distribution. Cook over low heat for 5 minutes until the edges start to set.
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Finish under the broiler: Move the pan to the broiler and cook for 3-5 minutes until the top is golden and puffed up.
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Serve: Let the frittata cool for a minute before slicing. Enjoy it hot or at room temperature.
Notes
You can use goat cheese or mozzarella instead of ricotta for a different flavor.
To add extra nutrients, try adding spinach or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast / Lunch / Dinner
- Method: Stovetop & Broiling
- Cuisine: Italian-inspired