Print

Frittata With Asparagus. Leek and ricotta

Frittata With Asparagus. Leek and ricotta
Print Recipe

This easy and flavorful Frittata with asparagus, leek, and ricotta is a nutritious and satisfying dish perfect for breakfast, lunch, or a light dinner. Combining fresh vegetables with creamy ricotta and eggs, it offers bright, earthy flavors and a creamy texture. Ready in under 30 minutes, it’s ideal for busy days and versatile enough to be served hot or at room temperature.

Ingredients

Scale

Vegetables

  • 1 bunch fresh asparagus, trimmed and cut into 1–2 inch pieces
  • 1 leek, sliced into thin rounds and rinsed
  • 1 clove garlic, minced

Dairy

  • 1/2 cup ricotta cheese

Protein

  • 6 whole eggs

Other

  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Fresh herbs (parsley or chives), optional for garnish

Instructions

  1. Prepare the vegetables: Trim the woody ends off the asparagus and cut into 1-2 inch pieces. Slice the leek into thin rounds and rinse well to remove any grit. Mince the garlic finely.
  2. Sauté the asparagus and leek: Heat olive oil in an oven-safe skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Toss in the asparagus and leek, sautéing until tender and slightly caramelized, around 5-7 minutes.
  3. Whisk the eggs and ricotta: In a bowl, beat the eggs thoroughly. Fold in the ricotta cheese, salt, and pepper to create a creamy mixture that will bind the frittata.
  4. Combine and cook: Pour the egg and ricotta mixture into the skillet over the cooked vegetables, gently stirring to distribute everything evenly. Lower the heat and cook undisturbed until the edges begin to set but the center remains slightly runny, about 5 minutes.
  5. Finish in the oven: Place the skillet under a broiler for 3-5 minutes until the top is golden and fully set. Carefully remove from the oven and let cool for a few minutes before slicing and serving.

Notes

  • Use fresh asparagus for best flavor and texture.
  • Don’t overcook the eggs on the stovetop to maintain a creamy center.
  • Opt for whole eggs for better flavor and structure.
  • Use an oven-safe skillet, such as cast iron, for even cooking and browning.
  • Let the frittata rest a few minutes before serving to meld flavors and ease slicing.

Nutrition

Keywords: frittata, asparagus, leek, ricotta, easy recipe, gluten free, breakfast, brunch, quick meal

Find it online: https://mealsbymary.com/frittata-with-asparagus-leek-and-ricotta/