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