Asparagus and Leek Frittata
This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even vegetarians. Light, fresh and delicious.
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.
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
This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even 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
Directions:
- Preheat oven to 325 degrees F.
- 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.
- Meanwhile, in a medium bowl, whisk together eggs, milk and additional salt and pepper.
- 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.
- May be served hot, room temperature, or even cold.
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!
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
I love asparagus and frittatas!! Such a good combo!
I just made an asparagus and leek quiche and I can vouch that this is such an amazing flavor combo! Yours looks delicious and so springy!
I think I saw yours on instagram! It looked amazing.
You had me at asparagus.
I love leeks, and this looks like a great spring-inspired dish.
This is a great sounding frittata – love those spring flavours!
What lovely Spring flavors! We love frittata for all meals of the day. I might just pack this for a pre-Mothers’ Day picnic on Saturday. Thanks for the the #BrunchWeek inspiration.
Beautiful frittata, with two of my favorite vegetables! I’ve still never tried putting asparagus in a frittata before, but now I really want to… :)
I do not make frittata’s enough, so easy and this one looks delicious.
Perfect frittata for me. Love asparagus!!
Gorgeous! I love the springtime vegetables!
I love leeks! This looks amazing!
Oh this frittata looks beautiful!
I’m sure the frittata is quite delish without the cheese, Rachel. I love frittatas and haven’t made one in I don’t know… like 5 years?!?!?! I must change that!!
My hubby would go nuts for this. He is such an egg guy. I can’t wait to try this for him.
Love all of those vivid colors! This sounds so fresh and tasty – YUM!
Frittatas are the perfect thing to serve for brunch! Asparagus is one of my favorite veggies to add too!
Asparagus and leeks are two of my all-time favorite spring veggies. And with eggs? Simple and perfect!
I love this, asparagus and leeks are two of my favorites!!
I love frittata for breakfast or brunch! Yours looks gorgeous, Rachel!
Thanks Anna!
I love frittatas. The Laughing Cow Lite Swiss wedges make them super creamy too!
Oooh! That sounds fantastic!
This sounds perfect for brunch or dinner! (And I have that skillet too, love it.)
Pingback: Mini Frittatas with Spinach and Red Pepper - Rachel Cooks
Pingback: 112 Awesome Brunch Recipes - Sugar Dish Me
Pingback: Pear Hibiscus Brunch Cocktail - Rachel Cooks