Spring Asparagus and Leek Frittata
If you are looking for something flavorful and vibrant this spring, look no further! This is a quick and easy crowd pleaser for a spring brunch or a an easy no hassle dinner option!
Spring Asparagus and Leek Frittata
Makes 4 servings
Ingredients:
8 large eggs
¼ cup full-fat Greek yogurt
1 bunch thin asparagus
2 medium leeks
½ cup crumbled goat cheese
1 Tbsp olive oil
2 tsp lemon zest
¼ cup fresh herbs (chives, dill, parsley, basil)
Salt and cracked black pepper
Directions:
Using the white and green parts only, thinly slice your leeks. Place leek slices in a bowl of cold water and swish them around to remove any grit. Allow particles to settle to the bottom and lift out your leeks with a slotted spoon, pat dry.
Wash asparagus and trim the woody ends. Cut asparagus into approximately 1 inch long spears.
In a 10 inch oven proof skillet, heat the olive oil over medium heat. Add the leeks and a pinch of salt. Cook for about 4-5 minutes until softened. Add. the asparagus pieces and sauté for another 3 minutes until they are bright green and just tender, not mushy.
Meanwhile, in a medium bowl, whisk the eggs, yogurt, lemon zest, and half of the fresh herbs. Season generously with salt and pepper.
Pour the egg mixture over the vegetables. Tilt the pan to ensure the eggs are evenly distributed. Sprinkle the cheese and remaining herbs over the top. Preheat your broiler to high. While preheating, let the frittata sit on the stovetop for about 2 minutes until the edges are set.
Transfer the skillet to the oven and broil for 3-4 minutes, watching closely until the top is puffed and golden brown. The center should be set when jiggled.
Remove from oven and let rest for 5 minutes before slicing. This will allow the internal structure to firm up, making it easier to cut and serve.
Looking for some modifications?
Add meat of your choice such as a chicken sausage or bacon for a little extra flavor.
Modify the types of herbs and vegetables included. Add sun dried tomato, mushrooms, or kale. Make sure to sauté first to avoid your frittata from becoming watery.
Swap out the goat cheese for a feta, boursin, or shredded gruyere.
