Description
Light, creamy, and packed with seasonal greens, this frittata is a spring garden in a skillet. We’ve doubled it for a family-sized portion and added rich ricotta, a swirl of pesto, and herby flair for a dish that works just as beautifully for dinner as it does for brunch.
Ingredients
16 large eggs
½ cup crème fraîche (or sour cream)
1 tsp salt
½ tsp ground black pepper
4 tbsp extra-virgin olive oil
6 cups thinly sliced leeks (about 4 medium), rinsed and patted dry
2 lbs asparagus, trimmed and cut into 1-inch pieces
½ cup part-skim ricotta cheese
4 tbsp basil pesto
½ cup fresh basil leaves, chopped
Optional twists:
Zest of 1 lemon for brightness
¼ cup grated Parmesan for a golden finish
Crushed red pepper for a little heat
Instructions
Preheat oven to 375°F (190°C). In a bowl, whisk eggs, crème fraîche, salt, pepper, and lemon zest (if using).
Heat 2 tbsp oil in an oven-safe skillet over medium. Sauté leeks for 5 minutes until soft. Add asparagus and cook 3 more minutes.
Drizzle in remaining oil, then pour egg mixture over veggies. Stir gently to distribute evenly.
Drop small dollops of ricotta and pesto across the top. Sprinkle with Parmesan if using.
Cook on stovetop for 2–3 minutes, then transfer to oven. Bake 10–12 minutes until center is just set.
Garnish with fresh basil and red pepper flakes. Slice and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 290 / Serving
- Sodium: 480mg / Serving
- Fat: 20g / Serving
- Carbohydrates: 8g / Serving
- Fiber: 2g / Serving
- Protein: 18g / Serving