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Asparagus and leek frittata is a perfect brunch offering for everyone, including vegetarians. Light, fresh and delicious.

Front view of slice of asparagus leek frittata on a blue plate, with fork and orange wedges. Text overlay reads "Asparagus leek frittata."

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.

About this asparagus and leek frittata:

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.

Orange skillet containing asparagus leek frittata on wooden deck background.

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.

How to wash leeks:

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.

More brunch ideas:

 

Orange skillet containing asparagus leek frittata on wooden deck background.

Asparagus and Leek Frittata

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Asparagus and leek frittata is a perfect brunch offering for everyone, including vegetarians. Light, fresh and delicious.

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

Instructions

  1. Preheat oven to 325°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.
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 283mgSodium: 153mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 11g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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© Rachel Gurk
Cuisine: Italian / Category: Breakfast and Brunch
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!