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
- Preheat the Oven: Set to 375°F (190°C).
- 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.
- Prepare the Egg Mixture: In a bowl, whisk together eggs, milk, Parmesan cheese, salt, and black pepper.
- 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.
- Add Ricotta: Dollop spoonfuls of ricotta evenly over the frittata.
- 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.
- 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!
Print
Frittata with Asparagus, Leek & Ricotta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian, Mediterranean
Description
This easy oven-baked frittata features tender asparagus, sweet leeks, and creamy ricotta cheese, all baked together in fluffy eggs. It’s a perfect meal for any time of day and pairs well with a simple salad or toasted bread.
Ingredients
- 8 large eggs
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium leek, white and light green parts only, thinly sliced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
-
Preheat & Prep:
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together the eggs, milk, salt, pepper, and thyme. Set aside.
-
Sauté the Vegetables:
- Heat olive oil and butter in an oven-safe skillet (such as cast iron) over medium heat.
- Add the leeks and cook for 3-4 minutes, stirring until softened.
- Stir in the asparagus and cook for another 2 minutes until slightly tender.
-
Assemble the Frittata:
- Pour the egg mixture over the sautéed vegetables.
- Gently dollop ricotta cheese on top.
- Sprinkle with Parmesan cheese and red pepper flakes (if using).
-
Bake:
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set in the center and lightly golden on top.
-
Serve & Enjoy:
- Let the frittata cool slightly before slicing. Serve warm with a side salad or crusty bread.
Notes
- Swap ricotta for goat cheese or feta for a tangier flavor.
- Add extra greens like spinach or arugula for more nutrients.
- Store leftovers in an airtight container and enjoy cold or reheated for up to 3 days.