Asparagus and leek frittata with roasted tomatoes

Discover the delicious combination of fresh asparagus, tender leeks, and roasted cherry tomatoes in this savory frittata. Enhanced with garlic, basil, and a touch of parmesan, this easy-to-make, protein-packed dish is perfect for breakfast, brunch, or a light dinner!

  • 19 Mar 2025
  • Cook time 35 min
  • Prep time 15 min
  • 4 Servings
  • 10 Ingredients

Asparagus and leek frittata with roasted tomatoes

Welcome to this delicious recipe for Asparagus and Leek Frittata with Roasted Tomatoes! This dish combines the fresh flavors of leeks and asparagus with the richness of eggs and parmesan cheese, all complemented by the sweetness of roasted cherry tomatoes. Perfect for breakfast, brunch, or even a light dinner, this frittata is both nutritious and satisfying. Let's get started!

Ingredients:

1 short spray cooking spray oil
0.30g
1/4 cup olive oil
60g
2 leeks
360g
1.50 lb asparagus
680g
2 garlic cloves
6g
1 tbsp basil
4g
6 eggs
300g
1/3 cup milk (1% fat)
80g
1/4 cup grated parmesan cheese
20g
2 cups cherry tomatoes
360g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Roast the Tomatoes:
- Place the cherry tomatoes on a baking sheet lined with parchment paper.
- Drizzle with a bit of olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes until they are soft and starting to caramelize. Remove and set aside.
3. Prepare the Leek and Asparagus Mixture:
- While the tomatoes are roasting, heat 1/4 cup of olive oil in a large skillet over medium heat.
- Add the sliced leeks and minced garlic, and sauté until softened, about 5-7 minutes.
- Add the asparagus pieces and continue to cook for another 5 minutes until tender but still crisp.
- Stir in the chopped basil and remove from heat.
4. Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season with salt and pepper to taste.
5. Assemble the Frittata:
- Lightly spray a 9-inch ovenproof skillet or baking dish with cooking spray oil.
- Spread the leek and asparagus mixture evenly in the skillet.
- Pour the egg mixture over the vegetables, making sure everything is evenly distributed.
6. Cook the Frittata:
- Place the skillet in the oven and bake for about 25-30 minutes or until the frittata is set and the top is golden brown.
- You can also check by inserting a knife or toothpick into the center; it should come out clean.
7. Finish with Roasted Tomatoes:
- Once the frittata is cooked, remove it from the oven and let it cool for a few minutes.
- Top with the roasted cherry tomatoes and a sprinkle of extra Parmesan cheese if desired.
8. Serve:
- Cut the frittata into wedges and serve warm. You can garnish with additional fresh basil if desired.

Tips:

- Make sure to clean the leeks thoroughly to remove any sand or dirt trapped between the layers.

- For a twist, you can add other vegetables like bell peppers or spinach to the frittata.

- Adding a little bit of cream instead of milk will make the frittata richer and creamier.

- If you don't have an oven-safe skillet, you can transfer the vegetable and egg mixture to a baking dish before placing it in the oven.

- Leftover frittata can be stored in the refrigerator for up to 3 days and reheated in the microwave or enjoyed cold.

This Asparagus and Leek Frittata with Roasted Tomatoes is a delightful dish that celebrates the vibrant flavors of fresh vegetables paired with the richness of eggs and cheese. It's a versatile recipe that's great for any meal of the day. Enjoy it hot or at room temperature, and feel free to experiment with different herbs and seasonings to make it your own. Bon appétit!

Nutrition Facts
Serving Size470 grams
Energy
Calories 240kcal12%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 27g7%
Fiber 6g17%
Sugar 10g10%
Fat
Fat 24g29%
Saturated 6g18%
Cholesterol 310mg-
Vitamins
Vitamin A 340ug38%
Choline 300mg54%
Vitamin B1 0.40mg34%
Vitamin B2 0.65mg50%
Vitamin B3 2.60mg16%
Vitamin B6 0.52mg31%
Vitamin B9 210ug54%
Vitamin B12 0.95ug40%
Vitamin C 33mg37%
Vitamin E 4.06mg27%
Vitamin K 120ug104%
Minerals
Calcium, Ca 210mg16%
Copper, Cu 0.49mg55%
Iron, Fe 7mg65%
Magnesium, Mg 70mg17%
Phosphorus, P 330mg27%
Potassium, K 870mg26%
Selenium, Se 30ug55%
Sodium, Na 220mg15%
Zinc, Zn 2.44mg22%
Water
Water 400g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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