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!
Cook time 35 min
Prep time 15 min
Ingredients:
1 short spray cooking spray oil1/4 cup olive oil
2 leeks
1.50 lb asparagus
2 garlic cloves
1 tbsp basil
6 eggs
1/3 cup milk (1% fat)
1/4 cup grated parmesan cheese
2 cups cherry 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!
Instructions:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- In a large bowl, whisk together the eggs, milk, and grated Parmesan cheese. Season with salt and pepper to taste.
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 240kcal
Protein 18g
Carbohydrates 27g
Fiber 6g
Sugar 10g
Fat 24g
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