Frittata with Asparagus, Leek & Ricotta

This Frittata with Asparagus, Leek & Ricotta is a light, flavorful, and protein-packed dish that’s perfect for breakfast, brunch, or even a quick dinner. The delicate sweetness of leeks, the fresh crunch of asparagus, and the creamy richness of ricotta cheese create a well-balanced, satisfying meal.

Why You’ll Love This Recipe

• Simple and quick to prepare in under 30 minutes
• A nutritious meal packed with protein and veggies
• Perfect for meal prep or a make-ahead breakfast
• Easily customizable with different vegetables and cheeses
• Great for any time of the day—breakfast, lunch, or dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Whole milk or heavy cream
• Olive oil or butter
• Asparagus, trimmed and cut into bite-sized pieces
• Leeks, cleaned and thinly sliced
• Ricotta cheese
• Parmesan cheese, grated
• Garlic, minced
• Salt and black pepper
• Fresh thyme or parsley (optional, for garnish)

Directions

1. Preheat the Oven: Set to 375°F (190°C).
2. Sauté the Vegetables: In an oven-safe skillet, heat olive oil or butter over medium heat. Add leeks and cook until softened, about 3-4 minutes. Stir in the asparagus and garlic, cooking for another 2 minutes.
3. Prepare the Egg Mixture: In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and black pepper.
4. Combine and Cook: Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for 2-3 minutes until the edges start to set.
5. Add Ricotta: Dollop spoonfuls of ricotta evenly over the frittata.
6. Bake: Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
7. Serve: Remove from the oven, let it cool for a few minutes, and garnish with fresh thyme or parsley if desired. Slice and enjoy!

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Dairy-Free Option: Use coconut milk and omit cheese or use dairy-free alternatives.
• Extra Protein: Add cooked bacon, sausage, or shredded chicken.
• Cheese Substitutes: Swap ricotta for feta, goat cheese, or mozzarella.
• More Vegetables: Try adding spinach, mushrooms, or bell peppers for extra nutrients.
• Herb Infusion: Mix in fresh basil, dill, or chives for added flavor.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over low heat or microwave for 30-60 seconds.
• Freezing: Frittata can be frozen in slices for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I make this frittata ahead of time?

Yes! It stores well in the fridge and can be reheated easily.

Do I have to use an oven-safe skillet?

Yes, since the frittata is finished in the oven. If you don’t have one, transfer the mixture to a baking dish.

Can I use frozen asparagus?

Fresh is best, but you can use frozen asparagus—just thaw and drain excess water before adding.

How do I keep my frittata from sticking?

Use a well-greased, nonstick, or cast-iron skillet for best results.

What’s the best way to serve this frittata?

Enjoy it warm, at room temperature, or even cold as a grab-and-go breakfast.

Can I add meat to this recipe?

Yes! Cooked bacon, ham, or sausage make great additions.

Is this frittata gluten-free?

Yes, this recipe is naturally gluten-free.

Can I substitute milk with something else?

Yes, heavy cream or a plant-based milk (like almond or oat milk) works well.

How do I know when the frittata is done?

It’s ready when the center is set and no longer jiggly.

Can I use a different type of cheese?

Absolutely! Feta, goat cheese, or cheddar are great alternatives to ricotta.

Conclusion

This Frittata with Asparagus, Leek & Ricotta is an easy, elegant dish that’s perfect for any meal of the day. With minimal prep and simple ingredients, it’s a great go-to recipe for a nutritious and delicious meal. Try it today and customize it with your favorite add-ins!

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