Description
Frittata with Asparagus, Leek & Ricotta is a vibrant and delicious dish that perfectly combines fluffy eggs, tender asparagus, and aromatic leeks, all enriched with creamy ricotta. This versatile frittata is ideal for brunch or a light dinner and can be enjoyed warm or at room temperature. Easy to prepare and customize, it’s a stunning centerpiece for any meal that guarantees satisfaction in every bite.
Ingredients
Scale
- 1 cup fresh asparagus, chopped
- 1 cup leeks, cleaned and sliced
- 6 large eggs
- 1/2 cup whole milk ricotta cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté leeks and asparagus until tender, about 5 minutes.
- In a bowl, whisk together the eggs, salt, and pepper. Gently fold in the ricotta cheese.
- Pour the egg mixture over the sautéed vegetables in the skillet, stirring gently.
- Bake for 20-25 minutes until set and slightly golden on top.
- Let cool for a few minutes before slicing into wedges and serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg