frittata with asparagus leek and ricotta

Breakfast

Frittata with Asparagus Leek & Ricotta

Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

Ingredients

8 large eggs
¼ cup crème fraîche
½ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
1 pound asparagus, trimmed and cut into 1-inch pieces
¼ cup part-skim ricotta cheese
2 tablespoons pesto
¼ cup fresh basil

Directions

Position rack in upper third of oven; preheat broiler.
Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1½ to 2 minutes. Let stand for 3 minutes.
Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.