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Fresh Spring Vegetable Frittata Easy Recipe with Asparagus Leek and Feta

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A quick and easy frittata featuring fresh asparagus, leeks, and tangy feta cheese, perfect for a light spring brunch or weekday breakfast.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 bunch asparagus (about 12 spears), trimmed and cut into 1-inch pieces
  • 1 medium leek, cleaned and thinly sliced
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 clove garlic, minced
  • 2 tablespoons fresh herbs (parsley or dill), chopped
  • Salt and black pepper to taste
  • 2 tablespoons milk or cream (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim tough ends from asparagus and cut into roughly 1-inch pieces. Slice the leek thinly and rinse well to remove any dirt.
  3. Heat 2 tablespoons of olive oil in an oven-safe 10-inch skillet over medium heat. Add the leeks and cook for about 3 minutes until softened but not browned.
  4. Add the asparagus pieces and minced garlic; cook for another 4-5 minutes until asparagus is tender-crisp. Season lightly with salt and pepper.
  5. In a mixing bowl, whisk 6 large eggs and add 2 tablespoons of milk or cream if using. Beat until yolks and whites are fully combined and slightly frothy. Stir in 2 tablespoons of chopped fresh herbs, salt, and pepper to taste.
  6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Reduce heat to low and cook gently for 3-4 minutes, until edges begin to set but center is still runny.
  7. Sprinkle the crumbled feta evenly across the top.
  8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until eggs are fully set and top is lightly golden.
  9. Let the frittata cool for 5 minutes before slicing and serving.

Notes

If your skillet handle isn’t oven-safe, wrap it with foil before baking. Avoid overcooking vegetables to keep texture. Let the frittata rest for 5 minutes before slicing to hold together. For dairy-free, omit feta and add nutritional yeast or dairy-free cheese. Frozen asparagus can be used if thawed and patted dry.

Nutrition

Keywords: frittata, asparagus, leek, feta, spring vegetables, brunch, easy recipe, quick breakfast, vegetarian, gluten-free

Find it online: https://elvafood.com/fresh-spring-vegetable-frittata-easy-recipe-with-asparagus-leek-and-feta/