Asparagus and Spinach Frittata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 291
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 275
- Sodium
- 405
- Total: 1 hr 30 min
- Active: 35 min
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
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.