Protein Skillets | Recipes

Frittata with Asparagus, Leek & Ricotta

ByScience Meets Supper August 18, 2026

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Frittata with Asparagus, Leek & Ricotta

A light and flavorful frittata packed with tender asparagus, sweet leeks, and creamy ricotta. Perfect for brunch, lunch,or a quick weeknight dinner.

Course Breakfast, Main Course

Cuisine Italian

Keyword Gluten-Free, High-Protein, Low-Calorie, Low-Carb, Mediterranean Diet, Soy-Free, Vegetarian

Cook Time 20

Total Time 20

Servings 4

Calories 369

Equipment

Large cast-iron skillet

Ingredients

8 large eggs

¼ cup crème fraîche

½ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons extra-virgin olive oil

3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry

1 pound asparagus, trimmed and cut into 1-inch pieces

¼ cup part-skim ricotta cheese

2 tablespoons pesto

¼ cup fresh basil

Instructions

Position rack in upper third of oven; preheat broiler.

Whisk eggs, crème fraîche, salt and pepper in a medium bowl; set near the stove. Heat oil in a large cast-iron skillet over medium-high heat. Add leeks and asparagus and cook, stirring frequently, until soft, 5 to 6 minutes.

Pour the egg mixture over the vegetables and cook, lifting the edges so uncooked egg can flow underneath, until nearly set, about 2 minutes. Dollop ricotta and pesto on top and place the pan under the broiler until the eggs are slightly browned, 1½ to 2 minutes. Let stand for 3 minutes.

Run a spatula around the edge of the frittata, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Top with basil.

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