This egg- and veggie-filled Spring Frittata brings a healthful and satiating touch to any breakfast or brunch spread.
Spring Frittata
Makes about 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped fresh asparagus
- 2 small leeks, thinly sliced
- 10 large eggs
- ½ cup half-and-half
- 1 teaspoon kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- ½ cup crumbled feta cheese
- 1 cup multicolored grape tomatoes, halved
- 2 ounces fresh baby arugula
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°.
- In a 10-inch enamel-coated cast-iron skillet, heat butter over medium-high heat. Add asparagus and leeks; cook, stirring constantly, for 2 minutes.
- In the container of a blender, combine eggs, half-and-half, ½ teaspoon salt, and ½ teaspoon pepper; process until smooth.
- Add asparagus and leeks to a greased 9½-inch quiche dish. Pour egg mixture over top, and sprinkle with cheese.
- Bake for 15 minutes or until puffed in center.
- In a medium bowl, combine tomatoes, arugula, vinegar, oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, tossing to coat. Serve with frittata.
Notes
KITCHEN TIP:
Make sure you use the egg mixture as soon as it is blended to ensure a fluffy frittata.
Make sure you use the egg mixture as soon as it is blended to ensure a fluffy frittata.
