This asparagus and leek frittata with goat cheese makes the most delicious healthy brunch! Filled with spring vegetables and tangy goat cheese, everyone will love this light and flavorful frittata.

Asparagus and Leek Frittata with Goat Cheese | Daisybeet, Alex Aldeborgh, MS, RD

My favorite savory brunch item is a vegetable-packed frittata. Frittatas are easy to make but look and feel impressive.

Frittatas are not only delicious, they are also filling and healthy when loaded with the right ingredients.

As a Registered Dietitian, I love a healthy breakfast or brunch that packs in tons of nutrients, especially made with protein-rich nutritious eggs.

This asparagus and leek frittata with goat cheese is the perfect recipe to make for weekend brunch at home.

Or, prepare it ahead of time for a healthy heat-and-eat breakfast option during the week! From start to finish, this vegetarian frittata takes just about 45 minutes to make.

More frittata recipes to try: smoked salmon frittata, veggie egg white frittata, vegetable cottage cheese frittata, and mini frittatas in a muffin tin – five ways

Asparagus and Leek Frittata with Goat Cheese | Daisybeet, Alex Aldeborgh, MS, RD

How to make asparagus and leek frittata with goat cheese

  • First, slice and clean your leeks. Leeks have many layers which can house a lot of dirt and sand, so it’s important to clean them before cooking. To clean the leeks, simply slice the white and light green parts into rings and soak them in cold water for 5-10 minutes. Then, drain and dry them on a clean towel.
Sliced leeks in a bowl of water being cleaned
  • Remove the woody ends from the asparagus and cut into one inch pieces.
  • Saute the leeks and garlic in olive oil in a frying pan on the stovetop. Once the leeks have softened up add the asparagus and cook until soft. Season with plenty of salt and pepper.
Sauteed leeks and asparagus in a large saute pan
  • It’s very important to cook vegetables before adding them to a frittata. Raw vegetables in a frittata will release too much water and won’t cook thoroughly.
  • Scramble the eggs with a whisk or fork, then whisk in the full fat Greek yogurt until everything is smooth and creamy. The full fat Greek yogurt adds richness and creamy texture to the frittata.
  • Stir the cooked vegetables, goat cheese, and dill into the scrambled eggs. Pour everything into the baking dish, then pop it in the oven for about 30 minutes.
hand scrambling eggs in a mixing bowl
scrambled eggs, goat cheese, and sauteed vegetables for a frittata in a bowl
  • Remove the frittata when the eggs are no longer translucent, and the center has just the tiniest jiggle when you shake the pan.

What to serve with frittata

I love to serve frittatas with roasted potatoes and simple dressed greens like arugula.

This would also be delicious served with my oven roasted red mini potatoes, air fryer fingerling potatoes, or sweet potato wedges.

Asparagus and Leek Frittata with Goat Cheese | Daisybeet, Alex Aldeborgh, MS, RD

Storing frittata

If preparing this frittata ahead of time, you can store it in an airtight container in the fridge for up to 5 days. Reheat it in the microwave for about 45 seconds.

Asparagus and Leek Frittata with Goat Cheese | Daisybeet, Alex Aldeborgh, MS, RD

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Asparagus and Leek Frittata with Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 6
  • Category: breakfast
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Description

This asparagus and leek frittata with goat cheese makes the most delicious healthy brunch! Filled with spring vegetables and tangy goat cheese, everyone will love this light and flavorful frittata.

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 leeks, white and light green parts sliced and dark green parts discarded (about 1 1/2 cups)
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 1 cup asparagus, woody ends removed and chopped into 1 inch pieces
  • 8 large eggs
  • 1/2 cup full fat Greek yogurt
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup fresh dill, torn into small pieces
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Instructions

  1. Preheat oven to 350 degrees F.
  2. Clean the leeks by soaking the slices in cold water for 5-10 minutes, then drying with clean towel (see notes for more details).sliced leeks in a bowl of water
  3. Heat olive oil over medium heat in a medium to large skillet.
  4. Cook leeks and garlic seasoned generously with salt and pepper in the skillet for 3-5 minutes, until leeks have softened a bit.
    sliced leeks and garlic sauteed in a stainless steel saute pan
  5. Add asparagus and cook for another 5-7 minutes, stirring occasionally, until asparagus is fork tender.
    asparagus and leeks sauteed in a stainless steel saute pan
  6. Whisk eggs, Greek yogurt, and a pinch of salt and pepper together until smooth.
    hand whisking up a bowl of scrambled eggs
  7. Add cooked vegetables, goat cheese, and dill to the scrambled eggs.
    bowl of raw scrambled eggs with cooked vegetables and goat cheese
  8. Pour the egg mixture into a 7×10 baking dish.
    unbaked egg frittata in a white rectangular baking dish
  9. Bake for 30-35 minutes, until eggs are no longer translucent and the center is just a tiny bit jiggly.
    baked egg and vegetable frittata in a white ceramic rectangular dish
  10. Let sit for at least ten minutes before cutting and serving.
    baked egg and vegetable frittata cut into squares in a white ceramic baking dish

Notes

Can store in an airtight container in the refrigerator for up to five days.

How to clean leeks

Leeks have many layers which can house a lot of dirt and sand, so it’s important to clean them before cooking. To clean the leeks, simply slice the white and light green parts into rings and soak them in cold water for 5-10 minutes. Then, drain and dry them on a clean towel.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

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Mini Frittatas in a Muffin Tin – Five Ways