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
Units
Scale
- 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
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Preheat & Prep:
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together the eggs, milk, salt, pepper, and thyme. Set aside.
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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.
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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).
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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.
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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.