Name: Frittata with Asparagus, Leek & Ricotta
Total time: 20 min
Ingredients: 2 tablespoons extra-virgin olive oil; ¼ cup fresh basil; 8 large eggs; ½ teaspoon salt; ¼ cup crème fraîche; 2 tablespoons pesto; 3 cups thinly sliced leeks , rinsed well and patted dry; 1 pound asparagus, trimmed and cut into 1-inch pieces; ¼ cup part-skim ricotta; ¼ teaspoon ground pepper

Frittata

What are some good mix-ins for frittatas?

How do you prevent your frittata from being dry or sponge-like?

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.

Milk

Eggs

Tree Nuts

Gluten Free

Mediterranean

Vegetarian

Oils

milliliter

extra virgin olive oil

Fresh Vegetables

gram

fresh basil

eggs

Seasonings

salt

Creams & Creamers

creme fraiche

Pasta Sauces

pesto

leek

asparagus

Cheese

ricotta cheese

black pepper

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Trans fatty acids

Saturated Fat

Phosphorus

Minerals

Vitamin C

Vitamins

Vitamin E

Lycopene

Lutein+zeaxanthin

Lactose

Calories from Fat

Sugar

Cholesterol

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin D

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Dietary Folate Equivalents

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Frittata with Asparagus, Leek & Ricotta

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Dairy

Pasta, Sauces, Grain

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