Asparagus and Spinach Frittata

Total Time:
1 hr 30 min
Prep:
20 min
Inactive:
20 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 2 leeks, whites only, thinly sliced
  • 8 large eggs, beaten
  • 2 cups cooked spinach
  • 1 cup blanched asparagus tips
  • 4 ounces goat cheese, crumbled
  • 1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • 1/4 cup dried breadcrumbs
Directions
Watch how to make this recipe.
  • Special equipment: a 9-inch nonstick cake pan or springform pan

  • Preheat the oven to 350 degrees F.

  • Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.

  • In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.

  • Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.

  • Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.

  • Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.

  • Serve warm or at room temperature.


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    This recipe is featured in:

    The Kitchen