Frittata with Asparagus, Leek & Ricotta

Nutrition Notes

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

Preparation

1. 1

   Step 1

   Position rack in upper third of oven; preheat broiler.
2. 2

   Step 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.
3. 3

   Step 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.
4. 4

   Step 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.

5. Bon appetit!