Having friends or family over for the upcoming holidays? We love a delicious frittata to have on the menu. They make a wonderfully delicious and versatile breakfast. We love that they come together quickly and are mostly “hands off.” Great for a big family breakfast, brunch with friends or entertaining. Change them up easily with any vegetables you may have on hand.
Asparagus and Leek Frittata
- 10 eggs
- 1 cup liquid egg whites
- 2 Tbsp milk
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp fresh tarragon finely chopped
- 3 Tbsp unsalted butter
- 1 leek white and light green parts only, halved lengthwise, washed well and thinly sliced
- 4 cloves of garlic minced
- ¾ bunch of asparagus tough ends removed and cut into 1-2” pieces
- Kosher salt
- Black pepper
- Preheat oven to 350°. Crack eggs into a large bowl and add egg whites, milk, cheese, ¾ teaspoon salt, ½ teaspoon pepper, and tarragon. Whisk together until smooth and set aside.
- Heat a 12-inch ovenproof or cast-iron skillet over medium high heat and add butter. Once butter is melted and foamy, add leeks and garlic to skillet. Sprinkle with salt and cook, stirring occasionally, until leeks are translucent and beginning to lightly brown, about 5 minutes. Add asparagus to skillet and cook until bright green, about 3 minutes. Ensure asparagus is cooked but still firm in the middle and not soggy.
- Remove skillet from heat and gently pour egg mixture into skillet over vegetables. For a fluffier frittata, whisk the eggs vigorously until slightly frothy right before pouring. The bubbles will keep the frittata light and airy as it cooks.
- Transfer frittata to preheated oven and bake for 20-25 minutes. To check for doneness, push gently on the center of the frittata with your finger – it should feel set and not liquidy. Cut into slices and serve immediately.