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This asparagus leek frittata is a healthy breakfast, lunch, or dinner recipe that highlights fresh spring vegetables. It’s an easy recipe with just 6 ingredients!
This asparagus leek frittata is an easy 6 ingredient recipe. It’s a delicious meal for any time of day, especially when leeks and asparagus are in season in the spring.
A frittata is different from a quiche in a few ways. Frittatas don’t typically have a crust, and they don’t have as much milk whisked into the egg custard as a quiche does. The texture is a bit more hearty than a traditional quiche texture.
A cast iron pan makes this an easy recipe that starts on the stove and finishes in the oven. There’s no need for cheese in this simple egg dish, but you can add a bit of parmesan cheese or creamy goat cheese for added flavor if you’d like. Either way, this is a great recipe to add to your spring meal plan.
How to Make an Asparagus Leek Frittata
Step One: Cook the Filling Ingredients
In a 10-inch cast iron skillet, cook the chopped bacon over medium heat for about 8 to 10 minutes, stirring constantly. Remove the bacon with a slotted spoon once you’ve reached the desired texture, and leave the grease in the pan. Add the asparagus and leeks to the pan. Cover and cook the vegetables in the bacon grease over medium-low heat for about 5 minutes, until tender.
Step Two: Add the Egg Mixture
In a bowl, whisk together the eggs, milk, and salt. Return the cooked bacon to the skillet and pour the egg mixture on top. Bake the asparagus leek frittata for about 15 minutes, or until set. Serve warm.
Other Healthy Recipes to Try
If you have leftover asparagus, try my roasted asparagus recipe, Instant Pot asparagus, or spring cobb salad. And don’t miss my Mexican frittata recipe for another healthy egg dish.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
- 8 eggs
- 1/4 cup non-dairy milk or regular milk
- 1/2 tsp salt
- 4 slices good-quality bacon chopped
- 4 asparagus spears cut into 1-inch pieces
- 2 medium leeks thinly sliced
- Fresh chives or other herbs for garnish optional
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Preheat the oven to 400 degrees.
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Crack the eggs into a large bowl. Whisk eggs along with the milk and salt. Set aside.
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In a 10-inch cast iron skillet over medium heat, cook the chopped bacon for about 8 to 10 minutes, stirring constantly. I prefer it to be cooked through but not crispy. Remove the bacon with a slotted spoon once you’ve reached the desired texture, and leave the grease in the pan. Set the bacon aside.
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Add the asparagus and leeks to the pan. Cover and cook the vegetables in the bacon grease over medium-low heat for about 5 minutes, until tender. If you’re using thin asparagus, you may want to add the leeks first and let them cook for a couple minutes before adding the asparagus.
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Return the cooked bacon to the pan and pour the egg mixture on top. Bake for about 15 minutes, or until set.
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Sprinkle with chopped chives or other fresh herbs (e.g. parsley) for garnish and serve warm.
Calories: 127kcal | Carbohydrates: 4g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 171mg | Sodium: 289mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 702IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
Servings: 8
Calories: 127kcal
Cost: $.63 per serving
This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.
Asparagus Leek Frittata Price Breakdown
This recipe costs a total of $5.01 to make, or $.63 per piece. Try this asparagus leek frittata for breakfast, lunch, or dinner!
Note: This post was first published in 2015, and it was updated in 2024.
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