Spring Veggie Frittata with Asparagus & Leeks
I love this Spring Veggie Frittata as a meal prep breakfast or as a main dish for entertaining for brunch.
It’s simple and easy to make, yet looks elegant and fancy and tastes gourmet.
If you’re a beginner with frittatas, then I suggest reading my post called “How to Make a Frittata (Tips & Tricks)” learn the ins and outs making a fantastic frittata at home.
A frittata is an egg dish similar to an omelet or a crustless quiche. It’s made by beating eggs and mixing them with various ingredients such as vegetables, meats, cheeses, and herbs. The mixture is then cooked in a skillet, starting on the stovetop and often finished in the oven.
One of the best things about a veggie frittata is how flexible it is.
Spring Veggie Frittata Ingredients:
- Extra virgin olive oil: I prefer good ‘ol EVOO here but you can use butter or your favorite cooking oil
- Leeks: Leeks have a wonderful bright Spring flavor. If you don’t have a leek, any onion can work
- Asparagus: I like to shave it lengthwise with a veggie peeler to make it pretty, or you can chop it into 1-inch pieces
- Potatoes: I used some cooked chopped potatoes that I had left over the night before. Leftover roasted potatoes add body and are wonderful in a frittata. If you don’t have cooked potatoes, you can dice a small uncooked potato into small 1/2-inch pieces (small pieces cook faster) and cook it along with the asparagus, or use more of any type of veggies you want.
- Frozen peas: Frozen peas are great here. You can also use fresh; if using fresh peas, add them in with asparagus to cook them before adding in the eggs.
- Eggs: The star of any frittata. Frittatas are flexible.ible. If using a 10-inch skillet, use 5-6 large eggs. If using a 12-inch skillet, use 10-12 large eggs.
- Cheese: Freshly grated Parmesan or Pecorino Romano cheese (optional, you can omit the cheese if necessary). Real Parmesan is actually good for you. Feta would also be nice here. I try to avoid highly-processed cheese. Use what works for you.
- Kosher salt or fine-grain sea salt and freshly ground black pepper
Whether you’re making breakfast for a crowd, looking for a quick lunch, or need a simple dinner, this Spring Veggie Frittata has got you covered. It’s a fun way to get creative in the kitchen and try new combinations of ingredients.
Description
Learn how to make a delicious veggie frittata with this easy flexible recipe. Packed with spring vegetables like leek, asparagus, and fresh herbs, it’s a healthy and flavorful meal! As written, this serves 3-4 people made in a 10-inch skillet. Double the ingredients and use a 12-inch skillet to serve 6-8 people.
- 2 tablespoons extra virgin olive oil
- 1 leek, white and some of the green part sliced into thin moons, then cleaned (about 1 cup)
- 5–8 stalks asparagus, shaved with a veggie peeler or chopped into 1-inch pieces
- 1 cup cooked chopped potatoes (or more veggies)
- 1/4 cup frozen peas (if using fresh peas, add them in with asparagus)
- 5–6 large eggs
- 2–3 tablespoons freshly grated Parmesan or Pecorino Romano cheese (optional)
- Kosher salt or fine-grain sea salt and freshly ground black pepper
Tip: See step 4 before you start. If using the oven, preheat it now to 375°F (190°C) and be sure your skillet is oven-safe.
- Cook the Veggies: In a nonstick or well-seasoned cast iron skillet, heat the olive oil over medium heat. Add leek with a pinch of salt and pepper, and cook until soft (3-5 minutes). Add the asparagus, and cook until it softens (3-8 minutes, depending on the size and type of vegetable), increasing the heat if needed to help the veggies cook. Stir occasionally and prevent burning.
- Beat the Eggs: Meanwhile, beat eggs with 3/4 teaspoon salt, a few spins of freshly ground black pepper, and grated cheese (if using).
- Make the Frittata: Turn the heat to low. Pour the egg mixture over the vegetables, ensuring even distribution. Cook without stirring until eggs are almost set (about 7-10 minutes on low until you can run a rubber spatula around the rim and the eggs are mostly set on the bottom).
- Set the Top: To finish the top and cook through (it’s done when the eggs don’t giggle when you shake the pan) :
- Oven method: When you start the frittata, preheat your oven to 375°F (190°C). Place skillet in the oven for 5-10 minutes to set the top. Cut into wedges and serve hot, warm, or at room temperature. (Be sure your pan handle is safe for the oven.)
- Broiler method: Broil for 1-2 minutes to set the top. Watch it closely to make sure it doesn’t burn. (Be sure your pan handle is safe for the oven.)
- Lid method: Cover the skillet with a lid and let the frittata cook over low to medium heat. The steam trapped by the lid will help the top set. Cook for about 10-15 minutes, or until the eggs are just set on top and the bottom is golden brown.
- Serve: Cut into wedges and serve hot, warm, or at room temperature.
Store leftovers in an airtight container in the fridge up to 3 days.
