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Frittata With Asparagus. Leek and ricotta

Frittata With Asparagus. Leek and ricotta
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This easy Frittata with Asparagus, Leek, and Ricotta is a fresh, creamy, and vibrant dish perfect for breakfast, lunch, or a light dinner. It combines tender asparagus, mild leeks, and smooth ricotta cheese to create a luscious, nutritious meal that is quick to prepare and versatile for any occasion.

Ingredients

Scale

Vegetables

  • 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces
  • 1 leek (white and light green parts only), sliced thin and rinsed

Dairy & Eggs

  • 4 large eggs
  • 1 cup ricotta cheese

Oils & Seasonings

  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Herbs & Garnishes

  • 2 tablespoons fresh chives or parsley, chopped

Instructions

  1. Prepare the Vegetables: Trim the asparagus into bite-sized pieces and slice the leek thinly. Rinse the leek thoroughly to remove any grit. Heat olive oil in an oven-safe skillet over medium heat, sauté the leeks until softened and fragrant, then add the asparagus and cook for another 3-4 minutes until just tender but still crisp.
  2. Mix the Egg and Ricotta Base: While the vegetables cook, whisk together the eggs and ricotta cheese until smooth and creamy. Season the mixture with salt, pepper, and any preferred fresh herbs.
  3. Combine and Cook: Pour the egg and ricotta mixture over the sautéed vegetables in the skillet. Stir briefly to distribute the asparagus and leeks evenly. Cook on medium-low heat for 4-5 minutes until the edges begin to set but the center remains slightly loose.
  4. Oven Finish for Perfect Texture: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 8-10 minutes until the frittata is fully set and lightly golden on top. If you do not have an oven-safe pan, transfer the mixture to a greased baking dish before baking.
  5. Rest and Serve: Allow the frittata to cool for a couple of minutes before slicing. Garnish with fresh parsley or chives and serve with optional olive oil drizzle or a dollop of ricotta on the side.

Notes

  • Use fresh asparagus and leeks for the best taste and texture.
  • Do not overcook the vegetables to maintain a slight crunch and prevent mushiness.
  • Cook the frittata on medium-low heat to avoid browning the bottom before baking.
  • Using an oven-safe skillet saves time and cleanup.
  • Add fresh herbs just before serving for a bright, aromatic touch.
  • Frozen asparagus can be used if well thawed and drained.
  • Ricotta can be substituted with goat cheese, feta, or cottage cheese for different flavor profiles.
  • For a vegan version, replace eggs and ricotta with silken tofu or chickpea flour batter along with vegan ricotta alternatives.
  • Store leftovers in an airtight container in the fridge for up to three days or freeze in portions for up to one month.
  • Reheat gently in oven at 300°F (150°C) for 10-15 minutes or microwave on low to retain moisture.

Nutrition

Keywords: frittata, asparagus, leek, ricotta, breakfast, brunch, vegetarian, gluten free, easy recipe, baking

Find it online: https://mealsbysarah.com/frittata-with-asparagus-leek-and-ricotta/