Description
Frittata with Asparagus, Leek & Ricotta is a delightful dish that transforms fresh ingredients into a vibrant culinary experience. Filled with tender asparagus and sweet leeks, this fluffy frittata is enriched with creamy ricotta, making it a perfect choice for brunch or a light dinner. Easy to prepare and visually stunning, it’s a meal that impresses guests while remaining effortlessly simple. Serve warm or at room temperature, and savor each bite of this wholesome creation.
Ingredients
- 1 cup fresh asparagus, chopped
- 1 cup leek, sliced
- 1 cup ricotta cheese
- 6 large eggs
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté leeks for about 3 minutes, then add asparagus; cook until just tender (about 5 minutes).
- In a bowl, whisk together the eggs with salt and pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet. Add dollops of ricotta throughout.
- Transfer the skillet to the oven and bake for 20-25 minutes until set and golden brown on top.
- Let cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 240mg
Keywords: Customize your frittata by incorporating different vegetables like spinach or bell peppers. For added flavor, sprinkle with fresh herbs such as dill or chives before serving. Leftovers can be stored in an airtight container in the refrigerator for up to three days.