Nice and light, this leek asparagus frittata is a springtime staple. This is an adaptation from a recipe in my cookbook – now that it’s been out for a couple years, I think it’s reasonable to share some of the recipes – and we make it every spring. It’s such a great way to use green asparagus. The book version is cooked a bit too long because I didn’t want it to deflate for the picture (which was ridiculous) so this one looks quite a bit lighter.
Frittatas are like crustless quiches, very simple, and can easily be baked in the same pan you cook the vegetables in. They’re ready in no time and make for a good quick dinner option when eggs are in season. With flavourful leek, snappy asparagus, and a handful of fresh herbs, this is a fantastic choice for any meal of the day.
For more asparagus recipes, try this asparagus potato salad with lentils, spring green vegetable coconut rice noodles, or a late spring green minestrone.
Ingredients
Ingredient Notes and Substitutions
- Leek: choose a nice fresh leek with plenty of white and wash very well.
- Asparagus: green, not white. Store asparagus standing, with the ends in a glass of water in the refrigerator, to keep it freshest before use.
- Milk: I always use homemade oat milk but any type of milk will work, apart from very sweet options like coconut.
- Herbs: pictured are thyme and oregano, which are excellent, but dill would be very good too.
- Add-ins: peas, either green peas or snap peas, would be nice. A handful of spinach would fit in nicely.
Step by Step
Step 1: sauté the leek, then add the garlic. Stir in the chopped asparagus and herbs.
Step 2: pour the egg mixture over the vegetables (or transfer to an oven-safe dish first).
Step 3: top with the extra asparagus spears.
Step 4: bake until lightly golden and serve.
Recipe Notes
If you don’t have an oven-safe frying pan, simply transfer the vegetables to a baking dish before topping with the eggs and baking. The baking time will be slightly longer (just a couple of minutes) because the preheated pan speeds it up a bit.
Topping with the asparagus spears is optional and you can chop all of the asparagus if preferred. If serving for friends or as a special meal, adding this little bit of decoration can be nice.
How to Store
Frittatas are best served fresh and don’t freeze well. If you do have leftovers, keep them in a sealed container in the refrigerator for up to two days and serve cold – reheating will make the eggs rubbery.
Expert Tips
- Don’t over-bake: you want the middle to be just set and not firm. If cooked too long, the eggs will become chewy.
- Use raw asparagus: no steaming necessary – you want a bit of bite. The chopped asparagus is mixed with the leek, but not cooked, and the additional spears are completely raw when added. The baking time is plenty.
- Snap the asparagus: snapping the ends of with your hands rather than cutting the end off the asparagus spears will ensure you’re not getting any woody bits. The spear will break at the best point so there’s no guesswork.
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Leek Asparagus Frittata
Description
Ingredients
- 6 large eggs
- 50 ml (¼ cup) non-dairy milk
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2-3 sprigs thyme and a handful of oregano leaves only (or any other herbs, chopped if necessary)
- 2 teaspoons oil of your preference, for cooking
- 1 leek sliced, dark greens removed
- 2 cloves garlic thinly sliced
- 1 bundle asparagus chopped, with some spears reserved (about 500 grams (1 pound))
Instructions
- Preheat the oven to 200°C (400°F). If using a baking dish, grease it lightly with a little oil.
- Add the eggs, milk, salt, pepper, and herbs to a bowl. Whisk vigorously, until foamy, and set aside.6 large eggs, 50 ml (¼ cup) non-dairy milk, ½ teaspoon sea salt, ½ teaspoon black pepper, 2-3 sprigs thyme and a handful of oregano
- Heat the oil in a frying pan over medium heat. If you have an oven-safe frying pan, use it (mine is about 20cm wide). Once hot, add the leek. Cook for about ten minutes, stirring frequently, reducing the heat if necessary.2 teaspoons oil, 1 leek
- Stir in the garlic and cook for another minute. Remove from the heat and stir in the chopped asparagus. If you like a lot of salt, you can season the vegetables at this point, but I find that the salt in the egg mixture is enough.2 cloves garlic, 1 bundle asparagus
- Pour the egg mixture over the vegetables and top with the extra asparagus spears. Bake for 15-20 minutes, or until the centre is just set – it will still be very slightly wobbly. Remove from the oven and cool for five minutes before serving.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.