This Asparagus Frittata is the perfect addition to a Spring brunch, made with protein-rich eggs, thinly sliced leeks, and creamy goat cheese. I love how easy it is to make!
What’s the Difference Between an Omelette and a Frittata?
Omelets and frittatas are both egg dishes that start in a skillet over the stove. The difference is that a frittata is finished in the oven and then sliced, while an omelet is finished in the skillet and folded over to be served.
Personally, I think frittatas are much more convenient than omelets. Just one frittata can serve up to four people, without the extra work of flipping an omelet or cooking eggs individually to order. Even if you’re only cooking for one or two, the leftovers make for a quick and easy meal the next day.
Can You Make a Frittata the Night Before?
To make your life even easier, you can start a frittata the night before you plan on serving it. To do this, you’ll saute the veggies ahead of time, then let them cool in the fridge.
You can stir the cooked veggies into the beaten eggs and cheese and store the mixture in the fridge overnight. Or, you may prefer to stir the pre-cooked veggies into the egg and cheese mixture right before baking the frittata the next morning. Either way, having the veggies done saves you time and extra dishes the next day.
This ASPARAGUS FRITTATA is the perfect recipe for a Spring brunch, featuring leeks and creamy goat cheese. I love how you can make it the night before for an easy morning!
- 1 tablespoon extra-virgin olive oil
- 1/2 bunch asparagus , cut into 1-inch pieces (about 1 cup)
- 1 cup thinly sliced leeks , both white and green parts
- 8 whole eggs , beaten
- 2 oz chèvre , crumbled
- Sea salt and pepper
Preheat the oven to 400ºF. Add the olive oil to oven-safe skillet over medium-high heat, then sauté the asparagus for 5 minutes. Add in the leeks and continue to sauté until both vegetables are tender, about 5 more minutes.
Meanwhile, in a large bowl beat together the eggs with 1/2 teaspoon of fine sea salt and several grinds of black pepper. Pour the egg mixture into the skillet once the veggies are tender, then sprinkle the goat cheese over the top.
Transfer the skillet to the preheated oven to bake until the top is lightly golden, about 10 minutes. It's okay if the middle still has a little jiggle to it, as the eggs will continue to cook for several more minutes once you remove the pan. Slice and serve warm.
You can keep a frittata out on the table for up to an hour for serving once it's reached room temperature, but after that you need to store it covered in the fridge. Leftovers can last up to 5 days, and you can serve them cold or reheated in the stove.
For 1/4 of the frittata: Calories: 177, Fat: 11g, Carbohydrates: 5g, Fiber: 1g, Protein: 12g
You can easily swap out any other veggies or cheese that you like in this recipe. Feel free to get creative! For guidance, check out my Zucchini Pie or Crustless Quiche (which uses spaghetti squash!).
Reader Feedback: What’s your favorite way to serve eggs?