Frittata with Asparagus, Leek & Ricotta

Ingredients

• 8 large eggs
• 1/4 cup crème fraîche
• 1/2 teaspoon salt
• 1/4 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
• 1/4 cup part-skim ricotta
• 2 tablespoons pesto
• 1/4 cup fresh basil

Method

1. Position rack in upper third of oven; preheat broiler.
2. 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.6 min timer
3. 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, 1 1/2 to 2 minutes. Let stand for 3 minutes.2 min timer
4. 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.