Asparagus and Leek Frittata

  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 3-4 servings
Ratings (6)

We love relaxed, slow weekend brunches, and a light frittata made with asparagus spears and leeks is an easy and delicious addition to your repertoire that's perfect for spring and summer. Adding a  generous handful of crumbled goat cheese or grated Manchego lends a little rich and creamy flavor, and is completely optional if you're not a dairy lover. Serve this frittata with an arugula or pea and endive salad and you have a light, lovely feast. If you like potatoes with your eggs, healthy -and delicious- alternatives to white potatoes are Oven Roasted Sweet Potato Fries and Spiced Oven Sweet Potato Fries. Please use free range eggs from chickens that consume organic, non-GMO feed for best results! Frittatas are really easy to prepare and are great make-ahead dishes for a relaxed brunch. They travel exceptionally well so we love to bring them to share with friends.

What You'll Need

  • 1 tablespoon olive oil
  • 1 leek, white and pale green parts only, sliced very thin
  • 1 1/2 cups sliced asparagus spears
  • 6 organic eggs
  • 2 tablespoons chopped fresh herbs (dill, chervil, chives and parsley are our favorites)
  • Sea salt and freshly ground pepper*
  • 1/4 cup grated Manchego or crumbled goat chèvre (optional)

How to Make It

  1. Preheat the broiler of your oven and place a rack in the middle of the oven.
  2. Heat half of the olive oil in an ovenproof, heavy bottomed skillet over medium flame. Add the leeks and cook, stirring frequently, for 2 to 3 minutes, until the leeks are turning translucent. Add the asparagus spears and continue to cook the mixture for another minute or two, stirring, until the asparagus turns bright green.
  1. While the asparagus is cooking, whisk together the eggs, herbs, and a few grinding of pepper. Remove the leek-asparagus mixture to a plate. Add a bit more oil to the pan if necessary, making sure that the entire surface of the pan is lightly coated with oil.
  2. Pour the eggs into the pan. Scatter the leek and asparagus mixture over the eggs, and cook the mixture undisturbed for about 3 to 4 minutes, until the edges of the eggs begin to set. Sprinkle the eggs with the cheese.
  3. Place the pan on the middle rack under the broiler for about 3 to 5 minutes, until the eggs are golden and puffy. Serve hot or at room temperature.

I never add salt to my eggs before cooking because I find them salty by nature. Pass a small dish of sea salt at the table of those who have saltier palates.


The recipe in its original form is light and bright. If you like earthier flavors add a few tablespoons of chopped sun dried tomato, or 1/4 cup of chopped fresh tomato, (or a dozen organic baby plum tomatoes cut in half) to the eggs with the asparagus leek mixture. We also love this frittata with a scattering of chopped green olives.