Asparagus and Leek Frittata


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Chef: Quinn Emmett



Great for those long hangover mornings.


1 tbsp extra virgin olive oil
1 whole medium leek, halved lengthwise, sliced thin
3/4 lb(s) asparagus, tips left whole and stems cut 1/4" thick
2 tbsp chicken broth
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
6 whole eggs
2 whole egg whites
3 tbsp feta cheese, crumbled

Preheat the broiler.
Heat the oil in a medium nonstick skillet with an ovenproof handle over medium-high heat.
Add the leek and cook, stirring often, for 3 minutes, or until soft.
Add the asparagus, broth, 1/8 teaspoon each of the salt and pepper, parsley, and chives.
Cook, stirring often, for 3 minutes, or until the asparagus is tender-crisp and the broth has evaporated.
Spread the asparagus mixture evenly in the bottom of the skillet.
In a medium bowl, whisk together the eggs, egg whites, cheese, and the remaining 1/8 teaspoon each of the salt and pepper.
Pour into the skillet with the asparagus.
Shake the skillet to evenly distribute the egg mixture.
Reduce the heat to low, cover, and cook, without stirring, for 3 minutes, or until the eggs begin to set at the edges.
With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan.
Place under the broiler.
Broil for 1 to 3 minutes, or until the eggs are set on the top and the frittata is lightly puffed.
Cut into wedges to serve.