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Frittata with Asparagus, Leek & Ricotta

Serve this spring-vegetable-loaded frittata alongside an arugula salad and a hunk of crusty bread for a satisfying meal.

Tip: This recipe cooks quickly, so it’s essential to have all your ingredients prepped and ready to go.

  • Active Time: 20 mins
  • Total Time: 20 mins
  • Servings: 4


  • 8 large eggs
  • ¼ cup crème fraîche
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • ¼ cup part-skim ricotta
  • 2 tablespoons pesto
  • ¼ cup fresh basil


  1. Position the rack in the upper third of the oven and preheat the broiler.
  2. Whisk together the eggs, crème fraîche, salt, and pepper in a medium bowl. Set the bowl near the stove.
  3. Heat the olive oil in a large cast-iron skillet over medium-high heat.
  4. Add the sliced leeks and asparagus to the skillet and cook, stirring frequently, until they become soft, which takes about 5 to 6 minutes.
  5. Pour the egg mixture over the vegetables in the skillet and cook, lifting the edges so that the uncooked egg can flow underneath. Cook until the frittata is nearly set, which should take around 2 minutes.
  6. Dollop the ricotta and pesto on top of the frittata.
  7. Place the skillet under the broiler until the eggs are slightly browned, typically for 1 1/2 to 2 minutes.
  8. Let the frittata stand for 3 minutes.
  9. Run a spatula around the edge of the frittata and then underneath until you can slide or lift it out onto a cutting board or serving plate.
  10. Top the frittata with fresh basil before serving.

Nutrition Facts:

  • Servings Per Recipe: 4
  • Serving Size: 1 slice
  • Calories: 369
  • Total Carbohydrate: 14g (5% DV)
    • Dietary Fiber: 3g (11% DV)
    • Total Sugars: 5g
  • Protein: 18g (36% DV)
  • Total Fat: 27g (35% DV)
    • Saturated Fat: 9g (45% DV)
    • Cholesterol: 389mg (130% DV)
  • Vitamins:
    • Vitamin A: 2445IU (49% DV)
    • Vitamin C: 12mg (13% DV)
    • Vitamin D: 83IU (21% DV)
    • Vitamin E: 4mg (27% DV)
    • Folate: 127mcg (32% DV)
    • Vitamin K: 83mcg (69% DV)
  • Minerals:
    • Sodium: 549mg (24% DV)
    • Iron: 5mg (28% DV)
    • Magnesium: 47mg (11% DV)
    • Potassium: 424mg (9% DV)
    • Zinc: 2mg (18% DV)
    • Vitamin B12: 1mcg (42% DV)

Note: Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

  • Daily Values (DVs) are the recommended amounts of daily nutrients consumed.
  • Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts.
  • The daily value is based on a standard 2,000-calorie diet, per the Food and Drug Administration (FDA).
  • You may need more or less particular nutrients depending on your calorie needs or health condition.
  • If you are following a special diet for medical reasons, consult with your primary care provider or a registered dietitian to better understand your nutrition needs. Information may not be currently available for certain nutrients.


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