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.
- 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)
- Preheat the broiler of your oven and place a rack in the middle of the oven.
- 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.
- 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.
- 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.
- 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.