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Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8large eggs¼cupcrème fraîche½teaspoonsalt¼teaspoonground pepper2tablespoonsextra-virgin olive oil3cupsthinly sliced leeks (about 2 medium), rinsed well and patted dry1poundasparagus, trimmed and cut into 1-inch pieces¼cuppart-skim ricotta2tablespoonspesto¼cupfresh basil
Cook Mode(Keep screen awake)
Ingredients
8large eggs
¼cupcrème fraîche
½teaspoonsalt
¼teaspoonground pepper
2tablespoonsextra-virgin olive oil
3cupsthinly sliced leeks (about 2 medium), rinsed well and patted dry
1poundasparagus, trimmed and cut into 1-inch pieces
¼cuppart-skim ricotta
2tablespoonspesto
¼cupfresh basil
DirectionsPosition rack in upper third of oven; preheat broiler.Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.Originally appeared: EatingWell Magazine, April 2022
Directions
Position rack in upper third of oven; preheat broiler.Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.
Position rack in upper third of oven; preheat broiler.
Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.
Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes.
Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)369Calories27gFat14gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
