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
- 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)
Instructions
- Prepare Ingredients: Whisk eggs, milk, salt, pepper, and thyme in a mixing bowl until well combined and smooth.
- 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.
- 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.
- 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.
- 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