Frittata with asparagus and spinach

Votes: 1

How to Make - Asparagus and Spinach Frittata

Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6

A fluffy Italian frittata is the perfect treat for your loved ones on a Sunday brunch. It's incredibly healthy, high in protein, and bursting with fiber. This frittata is made with leeks, spinach (blanch or sauté it ahead of time), asparagus, Parmesan, and goat cheese, which adds a creamy texture and pairs beautifully with the vegetables. Beaten eggs are poured over all the ingredients, and the frittata is baked in the oven until firm. Serve hot or cold, and leftovers are perfect for a snack throughout the day or for dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup blanched asparagus tips
2 cups cooked spinach
2 tablespoons unsalted butter
2 leeks, white parts only, thinly sliced
8 large eggs, beaten
110 g crumbled goat cheese
0.5 cup fresh basil leaves, thinly sliced
0.5 tbsp. grated parmesan
1/4 cup breadcrumbs
Special equipment: a round cake pan (or a springform pan) with a diameter of 22 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: asparagus, spinach, leeks, goat cheese, Parmesan cheese, breadcrumbs, eggs, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Melt the butter in a medium skillet over medium heat. Add the leeks and cook for about 10 minutes, stirring occasionally. Remove from heat and cool completely.

In a large bowl, combine the eggs and fried leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.
Spray a 9-inch (22 cm) cake pan with cooking spray. Add breadcrumbs and shake to coat the pan evenly. Pour the egg mixture into the pan.
Bake until a toothpick inserted into the frittata comes out clean, 30-35 minutes. Cool in the pan on a wire rack for 5 minutes.
Invert the frittata onto a plate, remove it, and invert it again, transferring it to a serving platter. Or, if using a springform pan, remove the ring and transfer the frittata to a serving platter.

Serve frittata warm or at room temperature.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Oven / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / / Italian cuisine

Recipe collections