Spring is here! Are you jumping for joy like I am? Longer days, warmer temps, and budding blooms renew my energy and inspiration. If it ever stops raining here in the Pacific Northwest then I’ll really be happy. When I think of spring flavors, asparagus and peas immediately come to mind. These early crops offer a taste of the fresh produce that is just around the corner. This Leek and Asparagus Frittata is the epitome of spring, using Northwest grown asparagus, fresh green leeks, and tangy goat cheese that, when baked together, make a delicious seasonal addition to your brunch menu (or lunch, dinner, or breakfast in bed).
Learn to love leeks
You can do so much more with them besides potato leek soup! Leeks, like garlic and onions, belong to the allium family of vegetables. They contain many of the same beneficial compounds found in these health-promoting vegetables. The sulfur in leeks may play an important role in supporting our body’s antioxidant and detox systems as well as the formation of our connective tissue. Leeks are a good source of vitamin K, manganese, vitamin B6, copper, iron, folate and vitamin C.
With a more delicate and sweeter flavor than onions, leeks add a nice subtle component to recipes without overpowering the other flavors. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Leeks should be firm and straight with dark green leaves and white necks. Good quality leeks will not be wilted or yellow at the top. Recipes usually call for the white and pale green parts only, while the tops can be composted. If they are really dirty, slice them into rounds and soak in a bowl of cold water to allow the dirt to sink to the bottom.
Frittatas aren’t fancy
I like frittatas because they are versatile, easy, and pretty quick to pull together. Plus, you can throw just about anything in them, including vegetables, meats, herbs, or other savory ingredients. Frittatas are served hot or at room temperature cut into wedges like a pizza slice. To avoid sticking, use a well-seasoned 10-12 inch cast iron skillet, and make sure the bottom and sides of the pan are greased before adding the eggs.
You could serve this for brunch, or bake it on a Sunday to have as a quick re-heat breakfast or lunch for the rest of the week. Adding this to your batch meal prep will make your mornings easier and tastier!
- 1 Tbsp. ghee, butter, or coconut oil
- 6 eggs
- 1 Tbsp. finely chopped chives, plus more for garnish
- 1/4 cup crumbled goat cheese, plus more for garnish
- 2 leeks, white and light green parts only, thinly sliced
- 10-12 asparagus spears, chopped into 1/2 inch pieces
- 1 garlic clove chopped
- salt and pepper
- Preheat oven to 350 degrees.
- Break the eggs into a bowl. Whisk well, then add the fresh chives, goat cheese, and season with salt and pepper. Set aside.
- Melt the ghee in a 10-12 inch ovenproof frying pan over medium heat. Cook the leeks for about 5 minutes, or until they turn golden brown. Add the asparagus and garlic and cook for another 2 minutes.
- Pour over the egg mixture and use a fork to spread the vegetables evenly around the pan. Cook until the eggs begin to set around the edge of the pan, 2-4 minutes.
- Scatter more goat cheese on top, then carefully transfer the pan to the oven. Cook for 10 minutes, or until the frittata is set.
- Remove from the oven and let rest for 2 minutes before cutting into wedges.
- If the pan doesn't seem well-greased, add some olive oil before pouring in the egg mixture to prevent sticking.