Brunch YUMM! Frittata with Asparagus, Leek & Ricotta #fitfam
Spring has sprung, and so has the most stylish way to brunch: our Frittata with Asparagus, Leek & Ricotta! Picture this: a fluffy, golden canvas bursting with vibrant green asparagus and delicate leeks, studded with creamy dollops of ricotta. It’s like a garden party on a plate! Serve this veggie-loaded beauty alongside a peppery arugula salad and a hunk of crusty bread for the ultimate chic and satisfying meal. Style tip alert! This recipe moves fast, so make like a fashion show and have all your gorgeous ingredients prepped and ready to shine. Get ready to wow your brunch crew with this effortlessly elegant and utterly delicious frittata!
Ingredients
- 8 large eggs
- ¼ cup crème fraîche
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ¼ cup part-skim ricotta cheese
- 2 tablespoons pesto
- ¼ cup fresh basil
Direction
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Position rack in upper third of oven; preheat broiler.
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Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
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Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1½ to 2 minutes. Let stand for 3 minutes.
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Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.
Nutrition Information
| 369 | Calories |
| 27g | Fat |
| 14g | Carbs |
| 18g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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