Frittata with Asparagus, Leek & Ricotta
Frittata with Asparagus, Leek & Ricotta is a vibrant and nutritious dish that brings together the fresh flavors of spring vegetables in a creamy egg base. Perfect for brunch or a light dinner, this frittata is not only easy to prepare but also incredibly versatile. Packed with protein from eggs and ricotta, it makes a satisfying meal that’s sure to impress family and friends. With its beautiful presentation and delicious taste, this dish is an excellent way to sneak in some veggies while enjoying a hearty meal. Serve it warm or at room temperature, making it ideal for busy weeknights or leisurely weekend gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup fresh asparagus, chopped
- 1 cup leeks, sliced (white and light green parts)
- 6 large eggs
- 1 cup whole-milk ricotta cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté sliced leeks for 3-4 minutes until tender, then add chopped asparagus and cook for another 5 minutes until vibrant.
- In a bowl, whisk the eggs with salt and pepper until fluffy.
- Pour the egg mixture over the sautéed vegetables in the skillet and dot the top with ricotta cheese.
- Bake in the preheated oven for 20-25 minutes until puffed and golden brown.
- Allow to cool slightly before slicing; serve warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 180mg