Leek Asparagus Frittata

Frittata topped with asparagus spears in a round cast iron pan.

A fantastic easy light dinner or lunch, this leek asparagus frittata is made with a whole bundle of asparagus, herbs, and six eggs.

Course Breakfast, Main Course, Mains, Spring

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 143kcal

Author Alexandra Daum

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))

Metric - Cups

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

This serves 2-4 people, depending on how hungry you are or if you're having sides.

If you add cheese, reduce the salt to account for that.

A slightly larger or smaller baking dish can be used, but aim for something around 20cm. The baking time will differ based on the size of the dish so look for texture and colour.

Nutrition