Leek & Asparagus Frittata
This Leek & Asparagus Frittata is a fresh and easy way to showcase seasonal veggies. With tender sautéed leeks, crisp asparagus, and creamy eggs, it’s perfect for weekend brunch or a light weeknight dinner. Serve it warm, cold, or packed up for lunch—it’s a springtime classic that’s endlessly versatile.
Ingredients
1 tbsp olive oil
1 medium leek, white and light green parts only, thinly sliced
1 cup chopped asparagus (woody ends removed)
6 large eggs
1/4 cup milk or cream
1/2 cup crumbled feta or shredded cheese of choice
Salt and pepper, to taste
Optional: 2 tbsp chopped fresh herbs (like parsley, chives, or dill)
Directions
Preheat oven to 375°F (190°C).
In an oven-safe skillet (8–10 inch), heat olive oil over medium heat. Add leeks and cook for 3–4 minutes until softened.
Add asparagus and sauté for another 2–3 minutes until just tender.
In a bowl, whisk together eggs, milk, cheese, salt, pepper, and herbs (if using).
Pour egg mixture into the skillet, gently stirring to distribute the vegetables.
Cook on the stovetop for 1–2 minutes, then transfer to the oven.
Bake for 12–15 minutes, or until the frittata is puffed and set in the centre.
Let cool slightly before slicing. Serve warm or at room temperature.
