ROASTED ASPARAGUS AND LEEK FRITTATA
Provided by Ron Silver
Categories Egg Breakfast Brunch Bake Mother's Day Asparagus Leek Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. Toss the asparagus with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large mixing bowl. Stir in the garlic. Spread out the asparagus on a baking sheet.
- 3. In the same mixing bowl, toss the leeks with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread out the leeks on a separate baking sheet.
- 4. Put both baking sheets in the oven and roast the asparagus and leeks for 5 minutes. Remove the vegetables from the oven, turn once, and return to the oven for another 5 minutes, or until nicely browned. Remove from the oven and let cool for 5 minutes on the baking sheets.
- 5. Reduce the oven temperature to 350°F.
- 6. Chop the asparagus and leeks into 1-inch pieces.
- 7. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the asparagus, leeks, and red onion and cook for 2 minutes.
- 8. Using a whisk or a fork, beat the eggs and cream with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a bowl until frothy. Pour the egg mixture over the asparagus and leeks.
- 9. Bake the frittata for 10 to 12 minutes, or until it is nicely set but not overly firm. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.
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Benjamin Frederick Arries
[email protected]This frittata was a bit too oily for my taste. I think I would use less olive oil next time.
GR Tonmoy
[email protected]I thought this frittata was just okay. The flavor was a bit bland for my taste. I think I would add some additional seasoning next time.
rowen bilbrey
[email protected]This frittata was a great way to use up some leftover asparagus and leeks. It was easy to make and very tasty. I served it with a side salad for lunch and it was a perfect meal.
Khaliq Noor
[email protected]I wasn't sure how I would like this frittata, but I was pleasantly surprised. The flavors of the asparagus and leeks went together really well, and the eggs were cooked perfectly. I will definitely be making this again.
Llyan slim
[email protected]This frittata was delicious! The asparagus and leeks were roasted to perfection, and the eggs were cooked just right. I will definitely be making this again.
Devan Ray
[email protected]Overall, I thought this frittata was a good recipe. It was easy to make and the flavor was good. I would definitely make it again.
Flanela Kaumba
[email protected]I found this frittata to be a bit dry. I think I would add some more milk or cream next time.
Kehinde olatunji olatunbosun
[email protected]This frittata was a little bland for my taste. I think I would add some additional seasoning next time.
Esmeralda Mencias
[email protected]I used fresh asparagus and leeks from my garden and they were delicious in this frittata. The eggs were light and fluffy, and the cheese added a nice touch of richness.
Harry Swick
[email protected]This was my first time making a frittata and it turned out great! The instructions were easy to follow and the frittata was cooked perfectly. I'll definitely be making this again.
Sophia Antoine
[email protected]I love the combination of asparagus and leeks in this frittata. It's a simple but flavorful dish that's perfect for a brunch or light lunch.
Jia Yi Rasoelbaks Chan
[email protected]This frittata was a hit with my family! The asparagus and leeks added a delicious springtime flavor, and the eggs were cooked perfectly. I will definitely be making this again.