Springtime Frittata with Asparagus, Leek & Ricotta Recipe

Whipping up a delightful asparagus frittata brings culinary magic to your morning plate.

Fresh ingredients dance together in perfect harmony.

Leeks add a subtle sweetness that complements the tender asparagus spears.

Creamy ricotta melts into soft, golden eggs, creating a luxurious texture.

Mediterranean influences shine through this simple yet elegant dish.

My grandmother’s cooking lessons whisper in every carefully crafted bite.

You’ll feel like a true chef when serving this impressive breakfast centerpiece.

Let’s transform your kitchen into a gourmet experience with this irresistible recipe.

What Pairs Nicely with Asparagus Leek Frittata

• Choose a crisp, light white wine like Sauvignon Blanc to complement the delicate asparagus and creamy ricotta.
• Serve alongside a zesty citrus mimosa that cuts through the richness of the frittata and provides a bright, refreshing contrast.
• Prepare a fresh herb salad with mixed greens, lemon vinaigrette, and delicate herbs like parsley and chives to echo the thyme in the dish.
• Add a side of toasted sourdough bread with olive oil and sea salt to provide a crunchy element that balances the soft, creamy frittata texture.

New Takes on This Frittata Recipe

• Gluten-Free Version: Replace Parmesan with nutritional yeast or dairy-free Parmesan alternative for those with gluten sensitivities.
• Vegetable Swap: Substitute asparagus with zucchini, bell peppers, or spinach for different seasonal vegetable options.
• Protein Boost: Add crumbled bacon, diced ham, or cooked chicken for a heartier protein-packed frittata.
• Dairy-Free Option: Use coconut milk instead of regular milk and swap ricotta with silken tofu or cashew cream for a plant-based alternative.

Answering Questions on Asparagus Leek Frittata

• Can I use a different type of cheese instead of ricotta?

Yes, you can substitute ricotta with goat cheese, feta, or cottage cheese for a similar creamy texture and flavor profile.

• Is this frittata suitable for vegetarians?

Absolutely! This frittata is completely vegetarian and packed with nutritious vegetables and protein from eggs.

• How do I know when the frittata is fully cooked?

The frittata is done when the eggs are set in the center and the top is lightly golden, typically after 15-18 minutes of baking. The center should not jiggle when you gently shake the pan.

• Can I make this frittata ahead of time?

You can prepare the frittata in advance and reheat it in the oven at 350F for about 10 minutes. It’s perfect for meal prep or breakfast gatherings.

Frittata with Asparagus, Leek & Ricotta Snapshot

• This frittata is a nutritional powerhouse packed with vibrant vegetables and protein.
• Prepare this delicious meal in just 30 minutes from start to finish, making it perfect for busy home cooks.
• Minimal cleanup required since the entire dish is made and baked in a single oven-safe skillet, reducing dishes and saving time.
• Adaptable for breakfast, brunch, lunch, or light dinner, this recipe works beautifully for multiple occasions and can easily impress family or guests.

All Ingredients in This Ricotta Asparagus Frittata

• Eggs: Heart of the frittata, provide structure and rich flavor. Fresh eggs with bright yellow yolks work best.
• Ricotta Cheese: Creamy and soft cheese adding moisture and delicate texture.
• Parmesan Cheese: Sharp, salty cheese that provides deep savory notes.

• Leeks: Mild onion-like vegetable that adds subtle sweetness. Choose fresh, crisp leeks with bright green tops.
• Asparagus: Tender spring vegetable with delicate flavor. Select firm, bright green stalks without blemishes.

• Salt, Pepper: Essential flavor enhancers for the entire dish. Use freshly ground black pepper for best taste.
• Thyme: Herbaceous and earthy herb that complements egg dishes perfectly.
• Olive Oil, Butter: Provide rich flavor and help prevent sticking. Use unsalted butter for better control of saltiness.
• Red Pepper Flakes: Optional ingredient adding gentle heat and complexity. Adjust amount based on spice preference.

• Milk: Helps create soft, tender egg texture. Whole milk recommended for richness.

Making a Frittata with Leek and Ricotta in Steps

Step 1: Warm Up the Kitchen

• Milk
• Salt
• Pepper
• Thyme

Whisk until everything looks beautifully combined and set aside.

Step 2: Veggie Magic

Heat a sizzling combination of olive oil and butter in an oven-safe skillet over medium heat. Toss in leeks and watch them soften into golden deliciousness. After 3-4 minutes, invite asparagus to the party and cook for another 2 minutes until they’re tender and bright.

Step 3: Create Your Masterpiece

Pour the egg mixture over those gorgeous vegetables like you’re painting a culinary canvas. Dot the surface with fluffy ricotta cheese dollops. Sprinkle Parmesan and red pepper flakes for an extra flavor punch.

Step 4: Bake to Perfection

Slide your skillet into the preheated oven. Let it transform for 15-18 minutes until the eggs are set and the top turns a gorgeous golden brown.

Step 5: Serve with Flair

Allow your frittata to cool slightly. Slice and serve with a crisp side salad or crusty bread. Watch everyone’s eyes light up with delight!

Tips Before You Bake the Asparagus Leek Frittata

• Choose the Right Skillet: Use a well-seasoned cast iron or non-stick oven-safe skillet to prevent sticking and ensure easy release of the frittata.
• Prep Vegetables Uniformly: Cut asparagus and leeks into similar-sized pieces for even cooking and a consistent texture throughout the dish.
• Control Egg Mixture Consistency: Whisk eggs and milk gently to create a light, fluffy texture, avoiding overmixing which can make the frittata tough.
• Customize Cheese Options: Swap ricotta with goat cheese or feta for different flavor profiles, or use dairy-free alternatives for lactose-intolerant guests.
• Maximize Freshness: Use seasonal, crisp asparagus and fresh herbs to enhance the frittata's overall taste and nutritional value.

Keep Your Frittata Fresh and Fluffy

• Store leftover frittata in an airtight container within 2 hours of cooking, keeping it fresh for up to 3-4 days in the refrigerator.
• Cover the frittata with plastic wrap or aluminum foil to prevent moisture loss and protect from absorbing other food odors.
• Warm individual slices in the microwave for 30-45 seconds on medium power, or place in a preheated 350F oven for 10-12 minutes until heated through.
• Warm only the portion you plan to eat to maintain the best texture and flavor quality.

Frittata with Asparagus, Leek & Ricotta Recipe

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4.8 from 8 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Creamy ricotta and tender asparagus dance together in this elegant frittata, blending Italian simplicity with spring garden freshness. Springtime flavors meld seamlessly, inviting you to savor each delightful bite of this luxurious breakfast centerpiece.

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Ingredients

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Proteins:

• 8 large eggs
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese

Vegetables:

• 1 medium leek, white and light green parts only, thinly sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces

Seasonings and Liquids:

• ½ cup whole milk (or heavy cream for extra richness)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon olive oil
• 1 tablespoon butter

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Instructions

1. Gather all necessary equipment, including an oven-safe skillet, whisk, and mixing bowl, to streamline the cooking process.
2. Whisk eggs with milk, incorporating fresh thyme, salt, and pepper until the mixture becomes smooth and homogeneous.
3. Warm olive oil and butter in the skillet over medium heat, creating a flavorful base for sautéing vegetables.
4. Gently sauté sliced leeks until they become translucent and soft, releasing their delicate sweetness.
5. Add asparagus to the skillet, cooking briefly to maintain a vibrant green color and tender-crisp texture.
6. Evenly distribute the whisked egg mixture over the sautéed vegetables, ensuring complete coverage of the skillet surface.
7. Carefully place dollops of ricotta cheese across the surface, creating pockets of creamy richness.
8. Sprinkle Parmesan cheese and optional red pepper flakes to enhance the frittata’s flavor profile.
9. Transfer the skillet to a preheated 375°F (190°C) oven, allowing the eggs to set and develop a golden-brown top.
10. Remove from the oven when the center is firm and the edges are lightly caramelized.
11. Allow the frittata to rest for a few minutes, which helps it maintain its structure when slicing.
12. Cut into wedges and serve alongside a crisp salad or rustic bread for a complete meal.

Notes

• Swap leeks with green onions or shallots for a milder onion flavor that works great for sensitive palates.
• Use dairy-free milk alternatives and vegan ricotta to create a completely plant-based version of this frittata.
• Choose fresh, thin asparagus spears for the most tender and delicate texture in your dish.
• Customize the herbs by experimenting with fresh basil, oregano, or chives to add unique aromatic notes to the egg base.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 610
• Sugar: 3 g
• Sodium: 950 mg
• Fat: 48 g
• Saturated Fat: 12 g
• Unsaturated Fat: 32 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 5 g
• Protein: 37 g
• Cholesterol: 120 mg