Asparagus & Leek Frittata

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Asparagus and Leek Frittata - Gluten-free (dairy-free options)

Asparagus & Leek Frittata - Gluten-free (dairy-free options)

I had some asparagus and leeks in the refrigerator that I really needed to use up and I was contemplating what to do with them as I laid awake in bed this morning (yes, I think about food when I am waking up). Since I woke up pretty early and wasn’t falling back asleep, I decided I would get up and make a hearty Sunday morning breakfast for me and the hubby. An Asparagus and Leek Frittata sounded like the perfect Spring weekend wake-up to me and it was. The subtle crisp from the fresh asparagus, the oniony bite from the leeks, the creamy cheeses and the tasty farm fresh eggs that we grabbed at the farmers market were all so perfect together. This recipe would also make for a great dinner.

Asparagus & Leek Frittata - Gluten-free (dairy-free options)

Asparagus & Leek Frittata - Gluten-free (dairy-free options)

[print_this]Asparagus & Leek Frittata
serves 4-6

  • 2 tablespoons butter (or olive oil)
  • 1 cup chopped leeks (white and light green parts only)
  • 1 bunch of thin asparagus, cut diagonal into 1-inch pieces
  • 7 large farm fresh eggs
  • 1 cup fontina cheese, diced or grated (optional)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup grated fresh parmigiano-reggiano (optional)
  • a pinch or two of red pepper flakes (optional)

Preheat the oven to 400° F

Melt butter (or heat olive oil) in heavy cast iron skillet (9 or 10 inches in diameter) over medium heat. Add leeks, sauté 4 minutes. Add asparagus and sauté until tender, about 5 minutes. Whisk eggs, fontina cheese, salt and pepper in medium bowl. Add egg mixture to the skillet, fold gently to combine. Allow the eggs to begin to set. With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan. Continue to lift until the egg on top is no longer runny. Sprinkle some of the freshly grated parmigiano-reggiano on top and slide the skillet into the oven. Bake the frittata until it is firm to the touch, about 5 minutes. Sprinkle with a bit more fresh parmigiano-reggiano when it comes out of the oven. Cut into wedges and serve. [/print_this]

5 Responses

  1. letta says:

    adapted this one last night, since i had grilled veggies (corn, red peppers, asparagus, and onion) leftover from dinner on tuesday and a bunch of goat cheese in the fridge. brilliance! perfect dinner. thanks!

  2. This is so freaking delicious!! I cannot wait to share it:)

  3. made this frittata this morning. oh my gosh it was so delicious! this is going to be great for lunch too!!

  4. Beverly says:

    Thank you for responding to my questions and comments! Sometimes I don’t get to check the website, so it is helpful to have received those in my email inbox.

    Yesterday was an extra long day for me, and by the time I got home, was too exhausted to eat let alone cook dinner! We made do with a vegetarian pizza from the local take-away, and decided to make the asparagus frittata and the sauteed potatoes for dinner tonight. I have a funky oven, so skipped the steps which involved using it, without any problems to the recipe. Both were still quite delicious! 🙂

  5. Beverly says:

    lol! I think I may have responded on the “wrong” website! Right recipe, though!

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