Frittata with Asparagus, Leek & Ricotta

9 Ratings
  • 5 8
  • 4 0
  • 3 0
  • 2 0
  • 1 1

Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, April 2022

Gallery

Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Position rack in upper third of oven; preheat broiler.

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  • Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.

  • Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.

  • Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.

Nutrition Facts

Serving Size:
1 slice
Per Serving:
369 calories; protein 18g; carbohydrates 14g; dietary fiber 3g; sugars 5g; fat 27g; saturated fat 9g; mono fat 11g; poly fat 4g; cholesterol 389mg; vitamin a iu 2445IU; vitamin b2 riboflavin 1mg; vitamin b12 1mcg; vitamin c 12mg; vitamin d iu 83IU; vitamin e iu 6IU; folate 127mg; vitamin k 83mg; sodium 549mg; iron 5mg; magnesium 47mg; potassium 424mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 1mg.
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