Asparagus and Leek Frittata
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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:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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
- Preheat oven to 325°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.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He ate this for breakfast a few days and loved it.
Changes I would make: None are necessary.
Difficulty: Easy!
Ali | Gimme Some Oven says
Love all of those vivid colors! This sounds so fresh and tasty – YUM!
Kim Beaulieu says
My hubby would go nuts for this. He is such an egg guy. I can’t wait to try this for him.
sally @ sallys baking addiction says
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!!
katie says
Oh this frittata looks beautiful!
Carla @ Carlas Confections says
I love leeks! This looks amazing!
Stefanie @ Sarcastic Cooking says
Gorgeous! I love the springtime vegetables!
Tara says
Perfect frittata for me. Love asparagus!!
Susan says
I do not make frittata’s enough, so easy and this one looks delicious.
Allison (Spontaneous Tomato) says
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… :)
Camilla @ Culinary Adventures says
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.
Kathryn says
This is a great sounding frittata – love those spring flavours!
Suzanne says
I love leeks, and this looks like a great spring-inspired dish.
Jane's Adventures in Dinner says
You had me at asparagus.
Audra | The Baker Chick says
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!
Rachel Gurk says
I think I saw yours on instagram! It looked amazing.
Tieghan says
I love asparagus and frittatas!! Such a good combo!