Print

Fresh Spring Frittata Recipe with Asparagus Leeks and Creamy Goat Cheese

fresh spring frittata - featured image
Print Recipe

A bright, fresh, and satisfying frittata featuring asparagus, leeks, and creamy goat cheese, perfect for an easy spring brunch or a cozy meal.

Ingredients

Scale
  • 8 large eggs (about 450g), room temperature
  • 1 bunch asparagus (about 12 spears), trimmed and sliced into 1-inch pieces
  • 1 large leek, white and light green parts only, sliced thin and rinsed
  • 4 ounces (115g) creamy fresh goat cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (60 ml) milk or cream (whole milk or half-and-half works well)
  • Optional fresh herbs such as chives or parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse asparagus and trim tough ends, then cut into 1-inch pieces. Slice the leeks thinly and rinse well to remove grit.
  3. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add minced garlic and sliced leeks; cook for about 4-5 minutes until softened and fragrant but not browned, stirring occasionally.
  4. Add asparagus pieces, sprinkle with a pinch of salt, and cook for another 3-4 minutes until bright green and just tender.
  5. In a large bowl, whisk together 8 eggs, ¼ cup milk or cream, salt, black pepper, and fresh thyme leaves until smooth and slightly frothy.
  6. Gently fold the crumbled goat cheese into the egg mixture, keeping some small chunks for texture.
  7. Pour the egg and cheese mixture over the sautéed vegetables in the skillet, tilting the pan to evenly distribute. Cook undisturbed over medium-low heat for 3-4 minutes until edges begin to set but center is still loose.
  8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top. A knife inserted in the center should come out clean.
  9. Remove from the oven and let sit for 5 minutes before slicing and serving.

Notes

Use room temperature eggs for fluffier texture. Sauté leeks gently to bring out sweetness without burning. Use a well-seasoned cast iron skillet for best crust and even cooking. Watch bake time carefully to avoid drying out. Fresh herbs like thyme or parsley enhance flavor. For dairy-free, substitute goat cheese and milk with vegan alternatives.

Nutrition

Keywords: frittata, asparagus, leeks, goat cheese, spring brunch, easy brunch, vegetarian, creamy eggs

Find it online: https://fizzlefork.com/fresh-spring-frittata-recipe-with-asparagus-leeks-and-creamy-goat-cheese-perfect-easy-brunch-idea/