Description
A vibrant and satisfying springtime dish, this frittata combines tender leeks, crisp asparagus, and creamy ricotta, all elevated by a swirl of aromatic pesto. Perfect for brunch or a light dinner, it’s both nutritious and delicious.
Ingredients
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8 large eggs
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¼ cup crème fraîche
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½ teaspoon salt
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¼ teaspoon ground black pepper
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2 tablespoons extra-virgin olive oil
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3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
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1 pound asparagus, trimmed and cut into 1-inch pieces
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¼ cup part-skim ricotta cheese
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2 tablespoons pesto
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¼ cup fresh basil leaves
Instructions
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Preheat the broiler and position the oven rack in the upper third.
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In a medium bowl, whisk together eggs, crème fraîche, salt, and pepper; set aside.
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Heat olive oil in a large cast-iron skillet over medium-high heat.
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Add leeks and asparagus to the skillet, cooking and stirring frequently until softened, about 5–6 minutes.
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Pour the egg mixture over the vegetables, cooking until the edges begin to set, about 2 minutes.
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Dollop ricotta and pesto on top of the frittata.
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Transfer the skillet to the broiler and cook until the eggs are slightly browned, about 1.5–2 minutes.
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Let the frittata stand for 3 minutes before serving.
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Garnish with fresh basil leaves.
Notes
For a dairy-free version, substitute the crème fraîche and ricotta with plant-based alternatives.
Ensure the skillet is oven-safe if using the broiler.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch / Light Dinner
- Method: Stovetop and Broiler
- Cuisine: Mediterranean
Keywords: frittata, leek, asparagus, ricotta, pesto, spring recipe, healthy brunch