Asparagus and leek frittata is a perfect brunch offering for everyone, including 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.
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.
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:
Asparagus Frittata
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ cup thinly sliced shallots (1 large shallot)
- ½ teaspoon kosher salt, divided
- ¼ teaspoon coarse ground black pepper, divided
- 8 oz. fresh asparagus spears, washed and cut into 1 ½ -inch pieces
- 8 large eggs
- ¼ cup milk
- 4 oz. goat cheese (see note)
- fresh chives to garnish, if desired
Instructions
- Preheat oven to 400°F.
- In an oven-safe 10 inch skillet, heat butter and olive oil over medium heat. Add shallots, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and cook for 3 to 4 minutes, stirring occasionally, or until translucent.1 tablespoon unsalted butter, 1 tablespoon extra virgin olive oil, ½ cup thinly sliced shallots
- Add asparagus to the pan and cook for an additional 4 to 5 minutes or until the asparagus is bright green and tender, but still crisp.8 oz. fresh asparagus spears, washed and cut into 1 ½ -inch pieces
- Meanwhile, in a medium bowl, whisk together eggs, milk, and ¼ teaspoon salt and ⅛ teaspoon pepper.8 large eggs, ¼ cup milk
- Once asparagus is cooked, reduce heat to low, add egg mixture to the pan, and cook for 1 minute, stirring gently. Turn heat off; break apart goat cheese and distribute evenly over frittata.4 oz. goat cheese
- Transfer the skillet to preheated oven and bake for 10 minutes or until eggs are set.
- Slice into 8 wedges to serve. Frittata may be served hot, room temperature, or even cold.
Notes
- Cheese: Another type of cheese can be substituted, such as feta, freshly shredded Parmesan, Swiss, or Gruyere.
- Yield: This recipe will serve 4 as a main course, or up to 8, if you're serving the frittata with other entrées.
- Storage: Refrigerate leftover frittata in a covered container for 3 to 4 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating. Frittata can be served warm or at room temperature.
- Recipe retested and revised 2/2025. Previously posted as Asparagus and Leek Frittata. If you prefer, substitute leeks for the shallots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!Husband’s take: He ate this for breakfast a few days and loved it.
Changes I would make: None are necessary.
Difficulty: Easy!
This sounds perfect for brunch or dinner! (And I have that skillet too, love it.)