Description
A delicate and flavorful Frittata featuring tender asparagus, sweet leeks, creamy ricotta, and vibrant pesto. This easy 30-minute recipe combines stovetop cooking and baking to create a light yet satisfying meal perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ¼ cup crème fraîche
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Vegetables & Cheese
- 2 tablespoons extra-virgin olive oil
- 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ¼ cup part-skim ricotta cheese
- 2 tablespoons pesto
- ¼ cup fresh basil, chopped
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) so it’s ready for baking the frittata later.
- Prepare egg mixture: In a large bowl, whisk together the 8 large eggs, ¼ cup crème fraîche, ½ teaspoon salt, and ¼ teaspoon ground pepper until smooth and fully combined. Set aside.
- Sauté leeks: Heat 2 tablespoons of extra-virgin olive oil in a large oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5 to 6 minutes until softened and fragrant.
- Cook asparagus: Add the 1 pound of asparagus pieces to the skillet with leeks. Continue cooking for 4 to 5 minutes until the asparagus is tender yet retains a vibrant green color.
- Add egg mixture: Reduce heat to low and gently pour the prepared egg mixture over the cooked vegetables in the skillet.
- Add cheese and pesto: Spoon dollops of ¼ cup part-skim ricotta cheese over the top of the egg mixture, then drizzle 2 tablespoons of pesto evenly over the surface.
- Set on stovetop: Allow the frittata to cook on low heat for 2 to 3 minutes until the edges just begin to set, creating a firm base before baking.
- Bake: Transfer the skillet to the preheated oven and bake for 10 to 12 minutes or until the frittata is fully set in the center and lightly golden on top.
- Garnish and serve: Remove from the oven and sprinkle ¼ cup chopped fresh basil over the frittata before slicing and serving hot.
Notes
- Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
- If you do not have crème fraîche, a mixture of sour cream and heavy cream can be substituted.
- Adjust the salt and pepper according to your taste preferences.
- Leftover frittata can be refrigerated and served cold or reheated for a quick meal.
- Adding fresh herbs like thyme or chives can enhance flavor.
