Frittatas are one of my favorite things to throw together for both a mid-week dinner and/or a casual weekend brunch and can be filled with so many different ingredients that I rarely make the same one twice. I happened to be in a pinch for time this past weekend and knowing that I was heading into a busy week I wanted to make something that I could enjoy for lunch throughout the week. This 5 ingredient frittata is filled with creamy goat cheese, asparagus, buttery leeks and of course eggs and is quite possibly one of the best frittatas I’ve ever had.
Plus the salad on top cancels out the fact that the frittata is cooked in bacon fat…right?
Frittatas are the ideal ‘breakfast’ dish to make for a large group- they always look elegant, are packed full of flavor and you can quickly prep the dish and then mingle with your guests while it finishes cooking in the oven. Plus they are good cold and warm out of the oven!
To get perfectly cooked asparagus, blanch them in boiling salted water for a few minutes then transfer to an ice bath to stop the cooking. Layer the asparagus in a decorative pattern in your frittata before popping it in the oven!
Asparagus & Leek Frittata:
Ingredients:
– 1 leek, cleaned and roughly chopped
– 1 pound asparagus, stemmes trimmed
– 10-12 eggs
– 4 ounces crumbled goat cheese + more to sprinkle on top
– 3 pieces thick cut bacon
– handful of arugula
– extra virgin olive oil
– white wine vinegar
– salt and pepper
Directions:
– Heat oven to 350 degrees.
– In a cast iron pan or other oven safe pan, cook bacon until crisp.
РRemove bacon and add in leek and season a generous pinch of salt, saut̩ for 5-7 minutes or until translucent.
– Blanch asparagus (cook in boiling water for 3 minutes then transfer to ice water to stop the cooking process), drain and set aside.
– In a mixing bowl, whisk eggs and season with a generous pinch of salt and pepper. Add in goat cheese.
– Pour egg mixture over cooked leeks and top with asparagus. Bake for 20-25 minutes or until cooked through.
– Toss arugula with a splash of olive oil and a splash of vinegar. Crumble bacon and mix in.
– Remove frittata from oven and let cool. Top with arugula salad and sprinkle goat cheese over the top.
Enjoy!
