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Eating Well
Frittata with Asparagus, Leek & Ricotta
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
14
4,403
290
20 min
TOTAL TIME
791
CALORIES
$4.34
PER SERVING
Ingredients
10 INGREDIENTS
2 SERVINGS
2 tbsp extra virgin olive oil
1/4 cup fresh basil
8 large eggs
1/4 cup creme fraiche
1/2 tsp salt
1/4 tsp ground pepper
3 cups leeks
thinly sliced, rinsed well and patted dry
1 lb asparagus
trimmed and cut into 1-inch pieces
1/4 cup part skim ricotta
2 tbsp pesto
Directions
9 STEPS
View Directions on Eating Well
Health Info
Macros
33g
CARBS
58g
FAT
43g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
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Frequently Asked Questions
Do you eat frittata hot or cold?
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How do you prevent your frittata from being dry or sponge-like?
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