Spring Frittata

Spring Frittata

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
  • 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
  1. Preheat oven to 400°.
  2. 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.
  3. In the container of a blender, combine eggs, half-and-half, ½ teaspoon salt, and ½ teaspoon pepper; process until smooth.
  4. Add asparagus and leeks to a greased 9½-inch quiche dish. Pour egg mixture over top, and sprinkle with cheese.
  5. Bake for 15 minutes or until puffed in center.
  6. In a medium bowl, combine tomatoes, arugula, vinegar, oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, tossing to coat. Serve with frittata.
Make sure you use the egg mixture as soon as it is blended to ensure a fluffy frittata.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.