Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

EatingWell Magazine, April 2022

Gallery

Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat broiler.

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  • Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.

  • Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.

  • Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.

Nutrition Facts

1 slice
369 calories; protein 18g; carbohydrates 14g; dietary fiber 3g; sugars 5g; fat 27g; saturated fat 9g; mono fat 11g; poly fat 4g; cholesterol 389mg; vitamin a iu 2445IU; vitamin b2 riboflavin 1mg; vitamin b12 1mcg; vitamin c 12mg; vitamin d iu 83IU; vitamin e iu 6IU; folate 127mg; vitamin k 83mg; sodium 549mg; iron 5mg; magnesium 47mg; potassium 424mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 1mg.
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