Luscious Asparagus, Leek & Ricotta Frittata Recipe for Dreamers

Breakfast transforms into a delightful culinary adventure with this asparagus leek ricotta frittata that promises pure morning magic.

Elegant yet simple, this dish brings together fresh, seasonal ingredients in a harmonious blend of textures and flavors.

Asparagus spears dance with soft, creamy ricotta, creating a luxurious canvas of taste.

Leeks add a subtle, sweet undertone that elevates every bite of this Italian-inspired creation.

The frittata emerges from the oven golden and puffy, beckoning you to slice into its pillowy surface.

Each forkful delivers a perfect balance of vegetables, herbs, and cheese that feels both comforting and sophisticated.

This recipe will become your new weekend breakfast favorite, sure to impress anyone seated at your table.

Serving Frittata for Brunch or Light Dinner

• Brunch Bliss: Pair this frittata with a crisp mixed green salad drizzled with lemon vinaigrette for a refreshing contrast.
• Rustic Charm: Serve alongside warm, crusty sourdough bread to soak up the creamy ricotta and savory egg flavors.
• Weekend Entertaining: Create a beautiful breakfast spread by adding fresh fruit, charcuterie, and a light white wine for a sophisticated morning meal.
• Protein Power: Top with a dollop of Greek yogurt or crème fraîche to enhance the creamy texture and add an extra protein boost.

Frittata Storage Suggestions for Extra Slices

• Store leftover frittata in an airtight container within the refrigerator, which maintains freshness for 3-4 days. Always seal tightly to prevent moisture absorption and flavor transfer.
• Slice frittata into individual portions, wrap each piece securely in plastic wrap, then place inside a freezer-safe container. Frozen frittata remains delicious for up to 2 months when properly packaged.
• Warm refrigerated frittata slices in a preheated oven at 350F for 8-10 minutes to restore crispy edges and maintain original texture. Microwave works quickly but might soften the bottom.
• Prepare frittata components in advance – chop vegetables, whisk eggs, and store separately. Assemble and bake just before serving to ensure maximum freshness and optimal taste profile.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 610 kcal

Servings: 4

Ingredients for Frittata With Asparagus, Leek & Ricotta

• Eggs: Rich protein base that creates the fluffy, creamy texture of the frittata, choose fresh, organic eggs for best flavor.
• Milk: Adds smoothness and helps create a light, tender consistency, whole milk works best for richness.
• Thyme: Brings delicate herbal notes and earthy aroma, fresh thyme provides more vibrant flavor than dried.
• Salt: Enhances overall taste and balances the ingredients, use kosher or sea salt for deeper flavor profile.
• Black Pepper: Adds gentle heat and complexity, freshly ground pepper delivers more intense taste.

• Leeks: Provide sweet, mild onion-like flavor, select bright green and white stalks with crisp texture.
• Asparagus: Offers fresh, green brightness and tender crunch, choose firm spears with tight tips.

• Ricotta: Creates creamy pockets of silky texture, choose whole milk ricotta for richer taste.
• Parmesan Cheese: Delivers sharp, nutty undertones, freshly grated provides most intense flavor.
• Red Pepper Flakes: Optional ingredient that adds subtle heat and vibrant color, adjust quantity based on spice preference.

• Olive Oil: Provides smooth base for sautéing, extra virgin offers most robust flavor.
• Butter: Adds richness and helps prevent sticking, unsalted butter allows better seasoning control.

Kitchen Tools to Make a Ricotta Veggie Frittata

• Oven-safe skillet (cast iron preferred): Key for sautéing vegetables and baking the frittata.
• Whisk: Perfect for blending eggs, milk, and seasonings smoothly.
• Large bowl: Needed for mixing egg mixture.
• Spatula: Great for stirring vegetables and gently spreading ingredients.
• Sharp knife: Essential for chopping leeks and asparagus.
• Cutting board: Provides a clean surface for vegetable preparation.

Instructions for a Light Frittata With Spring Flavors

• Warm Up The Kitchen

Crank your oven to a toasty 375F, creating the perfect cozy environment for your frittata adventure.

• Dance with Veggies

Swirl olive oil and butter in a skillet, tossing leeks until they soften and shimmer. Invite asparagus to join the party, letting them sizzle and become tender.

• Pour and Decorate

Gently cascade whisked eggs over the vegetable landscape. Dot the surface with creamy ricotta clouds and sprinkle Parmesan like delicate snowflakes.

• Bake to Perfection

Slide your skillet into the heated oven, allowing magic to happen for 15-18 minutes. Watch as your frittata transforms into a golden, puffy masterpiece.

• Celebrate Your Creation

Let the frittata rest briefly, then slice and serve. Pair with a crisp salad or crusty bread for a meal that sings with flavor and comfort.

Options to Switch Up Your Frittata Mix-Ins

• Whisk eggs thoroughly and avoid overmixing to create a light, fluffy frittata texture that melts in your mouth.
• Prepare the frittata in advance and refrigerate for up to 2 days. Reheat gently in the oven at 300F to maintain its delicate structure and prevent drying out.
• Replace ricotta and Parmesan with silken tofu or dairy-free cheese alternatives to accommodate lactose-intolerant or vegan dietary needs.
• Boost protein content by adding cooked chicken, ham, or crumbled bacon during the vegetable sautéing stage for extra flavor and nutrition.
• Experiment with seasonal vegetables like zucchini, bell peppers, or spinach to create exciting flavor variations and keep the dish interesting throughout the year.

Dreamy Frittata with Asparagus, Leek & Ricotta Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 31 reviews

• Total Time: 30 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Mediterranean-inspired Asparagus Leek Ricotta Frittata blends spring’s freshest ingredients into a delightful breakfast masterpiece. Creamy ricotta and tender vegetables create a light, satisfying dish perfect for weekend brunch with friends.

---

Ingredients

Scale 1x2x3x

• 8 large eggs
• ½ cup (120 ml) whole milk or heavy cream
• ½ tbsp olive oil
• ½ tbsp butter
• 1 medium leek, white and light green parts only, thinly sliced
• 1 cup asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
• ½ cup (120 g) ricotta cheese
• ¼ cup (25 g) grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme or 1 tsp fresh thyme
• ½ tsp red pepper flakes (optional, for heat)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Ingredients: Whisk eggs, milk, salt, pepper, and thyme in a mixing bowl until well combined and smooth.
2. Vegetable Sauté: Heat olive oil and butter in an oven-safe skillet over medium flame, gently cook leeks until translucent, then introduce asparagus and sauté until tender and vibrant.
3. Layer & Assemble: Cascade whisked egg mixture over sautéed vegetables, strategically place ricotta dollops across the surface, then sprinkle Parmesan and red pepper flakes for enhanced flavor complexity.
4. Bake to Perfection: Slide skillet into a preheated 375F (190C) oven, allowing frittata to transform for 15-18 minutes until eggs set completely and surface achieves a golden-brown hue.
5. Presentation & Serving: Allow frittata to rest momentarily, then slice into wedges and plate alongside a crisp salad or rustic bread, creating a delightful culinary experience.

Notes

• Use a cast-iron or oven-safe non-stick skillet to ensure even cooking and easy transfer from stovetop to oven.
• Avoid overcooking asparagus and leeks to prevent excess water release, which can make the frittata watery.
• Drop ricotta in small dollops evenly across the surface to create creamy pockets throughout the frittata.
• Watch the frittata closely in the final minutes of baking; it should be set but still slightly jiggly in the center to maintain a tender texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 11g
• Cholesterol: 180mg