Frittata Asparagus Leek Ricotta (Printable Version)
Oven-baked frittata with asparagus, leek, and ricotta for a delightful meal.
# What You'll Need:
01 -
8 large eggs
02 -
1/2 cup whole milk
03 -
1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon dried thyme
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1 tablespoon olive oil
07 -
1 tablespoon butter
08 -
1 medium leek, white and light green parts only, thinly sliced
09 -
1 cup asparagus, trimmed and cut into 1-inch pieces
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1/2 cup ricotta cheese
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1/4 cup grated Parmesan cheese
12 -
1/2 teaspoon red pepper flakes
# Steps to Follow:
01 -
Preheat the oven to 375°F (190°C). In a bowl, whisk together the eggs, milk, salt, pepper, and thyme. Set aside.
02 -
Heat olive oil and butter in an oven-safe skillet over medium heat. Add the leeks and cook for 3-4 minutes, stirring until softened. Stir in the asparagus and cook for another 2 minutes until slightly tender.
03 -
Pour the egg mixture over the sautéed vegetables. Gently dollop ricotta cheese on top. Sprinkle with Parmesan cheese and red pepper flakes, if using.
04 -
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set in the center and lightly golden on top.
05 -
Let the frittata cool slightly before slicing. Serve warm with a side salad or crusty bread.
# Additional Notes:
01 -
Swap ricotta for goat cheese or feta for a tangier flavor.
02 -
Add extra greens like spinach or arugula for more nutrients.
03 -
Store leftovers in an airtight container and enjoy cold or reheated for up to 3 days.