Springtime asparagus frittata with leeks, peas and goat cheese - Totally delicious and super healthy, perfect for breakfast, lunch, dinner or brunch.
Couple notes about the recipe:
First, you can use just about any vegetable combo in a fritatta but I love the asparagus and leek combo. It is so perfect for this time of year.
Frittatas are perfect brunch food! You can even double this recipe and bake it in a large baking pan to feed more people.
Lastly, I am using a non-stick pan for this recipe. Eggs are notoriously sticky, so if you have a non-stick I would recommend using it but just make sure it is oven safe. (a lot of them are not, so double check)
- 8 eggs
- 1/2 cup half & half
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. olive oil
- 1 leek, cut in half and thinly sliced
- 2 cloves garlic, minced
- 1 bunch (about 12 oz) asparagus, trimmed and cut into 2" spears
- 1 cup peas, fresh or frozen
- 3 oz. goat cheese, crumbled
Pre-heat oven to 350°F.
In a medium bowl whisk together eggs, half & half, salt and pepper. Set aside.
Heat olive oil in a 10" oven safe skillet over medium heat. Add leeks and cook for about 2 minutes or until soft. Add garlic and cook for another 30 seconds. Add asparagus and cook for about 3 - 5 minutes until the asparagus turns bright green and begins to soften slightly. Add peas and stir to combine. Top asparagus mixture with egg mixture. Sprinkle with goat cheese and cook the frittata on the stove top for about 3 minutes or until the sides have begun to set. Transfer to the oven and cook for about 15 to 18 minutes or until the top is golden brown and the eggs are set.
Serves 6 to 8.