This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even vegetarians. Light, fresh and delicious.

Asparagus Leek Frittata | RachelCooks.com

Brunch week continues, and what brunch is complete without an egg dish of some sort? A frittata, a quiche, an omelette, and let’s not forget a beautiful poached egg. I am obsessed with the fact that spring is finally here so I decided to do a spring-inspired frittata with asparagus and leeks. I kept the flavors simple and fresh, but this Asparagus and Leek Frittata would also be great with some fresh herbs–parsley or dill would be fantastic.

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I didn’t put cheese in the frittata (I KNOW! So weird.), but it would be perfect with cheese, and a lot of it. Of course, I’m trying to slim down and the flavors are fantastic without cheese. But let’s be honest, cheese never hurt matters any.

If you’ve never worked with leeks before, make sure to cut them up and toss them around in a bowl of cold water. The dirt will all sink to the bottom and you’ll be able to fish nice clean leeks out of the water. Make sure you do it this way unless you want a gritty frittata. Ick.

Asparagus and Leek Frittata

Yield: 8 servings

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even vegetarians. Light, fresh and delicious.

Print Recipe

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound fresh asparagus, washed and cut into 1.5-inch pieces
  • 1 leek, washed and sliced in 1/4-inch half-moons (green and white)
  • 12 eggs
  • 1/4 cup milk
  • salt and pepper to taste

Directions:

  1. Preheat oven to 325 degrees F.
  2. In an oven-safe skillet, heat butter and olive oil over medium heat. Add leeks, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, or until nearly cooked through and softened. Add asparagus and cook for an additional five minutes or until it is tender, but still crisp.
  3. Meanwhile, in a medium bowl, whisk together eggs, milk and additional salt and pepper.
  4. Once asparagus is cooked, add egg mixture, reduce heat to low, and cook for 1 minute, stirring gently. Move to preheated oven and bake for 23-25 minutes or until eggs are set.
  5. May be served hot, room temperature, or even cold.
All images and text ©Rachel Cooks.

Verdict: Healthy and delicious–a win-win.
Husband’s take: He ate this for breakfast a few days and loved it.
Changes I would make: None are necessary.
Difficulty: Easy!