Pin it
This frittata with asparagus, leek, and ricotta has become my go-to dish when I need something elegant yet simple that works for any meal of the day. The combination of tender spring vegetables with creamy ricotta creates a dish that feels special enough for weekend brunch but easy enough for a weeknight dinner.
I first made this frittata for an impromptu brunch when friends showed up unexpectedly one Sunday morning. With just a few ingredients from my refrigerator, I created something that looked impressive and tasted even better. Now it's requested whenever we have overnight guests.
Ingredients
- Eight large eggs: Form the foundation giving structure and protein
- Whole milk: Adds richness and creates a custardy texture
- Leeks: Offer a delicate sweet onion flavor that pairs perfectly with eggs
- Fresh asparagus: Brings seasonal brightness and a tender bite
- Ricotta cheese: Creates pockets of creaminess throughout
- Parmesan: Adds a savory depth and creates a beautiful golden top
- Dried thyme: Complements the vegetables with its subtle earthy notes
- Red pepper flakes (optional): Add a wonderful hint of heat
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to 375°F while you whisk together eggs, milk, salt, pepper and thyme until fully combined. The milk is crucial here for creating that perfect custardy texture, so don’t skip it or substitute with water. Take your time whisking to incorporate air for a fluffier result.
- Sauté the Vegetables:
- Heat olive oil and butter together in an ovenproof skillet over medium heat. The combination gives you both flavor and a higher smoke point. Add your cleaned leeks and cook them gently for 3 to 4 minutes until they become translucent and fragrant. The leeks should soften but not brown. Add the asparagus and continue cooking for just 2 minutes more. You want the asparagus to retain some firmness as it will continue cooking in the oven.
- Assemble the Frittata:
- Pour your egg mixture over the sautéed vegetables, making sure it distributes evenly. Take spoonfuls of ricotta and drop them gently across the surface, spacing them evenly. The ricotta will create pockets of creaminess throughout. Finish by sprinkling Parmesan cheese across the top which will create a beautiful golden crust as it bakes. Add red pepper flakes now if using.
- Bake to Perfection:
- Transfer your skillet directly to the preheated oven and bake for 15 to 18 minutes. Watch carefully toward the end. The frittata is done when the center is just set but still has a slight jiggle. It will continue firming up as it cools. The edges should pull away slightly from the pan and the top should be lightly golden with the Parmesan creating a beautiful crust.
The asparagus is truly the star of this dish. I remember the first time I made this with asparagus from my own garden. There’s something magical about the way fresh asparagus transforms when cooked this way, becoming tender while still maintaining its distinct flavor that pairs so beautifully with the eggs and creamy ricotta.
Perfect Pairings
This frittata shines when served with simple accompaniments that complement without overwhelming. A lightly dressed arugula salad with lemon vinaigrette makes the perfect counterpoint to the rich, creamy eggs. For a more substantial meal, serve with crusty artisan bread or roasted potatoes. When entertaining, I often add a side of smoked salmon and a fruit platter to create an impressive yet effortless spread.
Seasonal Adaptations
While asparagus and leeks create a beautiful spring version, this frittata adapts perfectly to what’s in season. In summer, try zucchini, cherry tomatoes and basil. Fall calls for butternut squash, sage and caramelized onions. Winter versions work beautifully with kale, mushrooms and fontina cheese. The technique remains the same, allowing you to enjoy this versatile dish year-round while highlighting the best seasonal produce.
Make-Ahead Tips
The frittata can be prepared entirely ahead of time and refrigerated for up to three days. Cut into wedges for grab-and-go breakfast or lunch options throughout the week. To reheat, place in a 350°F oven for about 10 minutes or microwave individual slices for 30 seconds. I often prepare this on Sunday for quick breakfasts during busy weekday mornings, and find it tastes nearly as good as when freshly made.
Frequently Asked Questions
- → Can I use other vegetables in this frittata?
Yes, you can swap or add vegetables like spinach, bell peppers, or mushrooms for variety. Be sure to sauté them first to remove excess moisture.
- → What can I substitute for ricotta cheese?
Ricotta can be replaced with goat cheese, feta, or even cream cheese for a different texture and flavor profile.
- → How do I prevent my frittata from sticking to the skillet?
Ensure your skillet is oven-safe and well-greased with olive oil and butter. A non-stick or well-seasoned cast iron skillet works best.
- → Can I make the frittata in advance?
Yes, you can prepare the frittata and store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- → Can I make this dish dairy-free?
To make it dairy-free, use plant-based milk and omit the cheeses or substitute them with dairy-free alternatives.
- → What should I serve with the frittata?
A fresh side salad, roasted vegetables, or toasted bread pair wonderfully with this frittata for a complete meal.