Spring frittata with artichokes, leeks & asparagus
Spring ingredients are here! I’ve loaded them into the all-mighty frittata.
I love the versatility of a fritatta and it’s a perfect breakfast, lunch or dinner!
I love a frittata topped with sliced avocado and a few big shakes of hot sauce.
XO, km
THE DISH:
spring frittata with artichokes, leeks & asparagus | serves 4
THE STUFF:
10 eggs
1/2 cup plain yogurt
1/4 cup grated Pecorino cheese
Kosher S+P
2 tbsp EVOO
2 leeks, halved and sliced
1 bunch asparagus, cut into 1-inch pieces
1 (14 ounce) can artichoke hearts, drained very well and halved
1/2 cup fresh herbs of choice (basil, dill, parsley) chopped
4 ounces feta or goat cheese, crumbled
THE HOW-TO:
Preheat the oven to 400°F.
In a mixing bowl, whisk together the eggs, yogurt, Pecorino, 3/4 tsp salt and 1 tsp pepper. Set aside.
In an oven-proof skillet, warm the EVOO over medium-high heat. Add the leeks and sauté, stirring often for 5 minutes. Add the asparagus, season with S+P and cook for another 2 minutes. (Side note: I like to take a wooden spoon and drag the olive oil-soaked veggies all over the sides of the pan to avoid my precious frittata from sticking!)
Add the artichokes, basil and cheese and spread everything out so they are evenly distributed. Gently pour the egg mixture into the skillet. Don’t fuss with it: just let it cook until the edges start to set and pull away from the sides of the pan a bit, 3-5 minutes.
Transfer to the middle rack in the oven and cook until set, 14-16 minutes. Cool a few minutes, slice and serve.