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.
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.
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.
What is a frittata?
A frittata is an Italian dish similar to crustless quiche or an omelette. The base of frittata is scrambled eggs, and includes additional ingredients like vegetables, cheese, and meats.
You can cook frittatas on the stovetop or bake them in the oven. This asparagus and leek frittata is baked in the oven and yields a super creamy, custardy, and flavorful end product. I baked this frittata in a ceramic baking dish, but you can also use a glass baking dish, cast iron skillet, or even a pie pan.
Ingredients in asparagus and leek frittata with goat cheese
Here is everything you need to make this frittata recipe:
Full fat Greek yogurt
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.
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.
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.
Remove the frittata when the eggs are no longer translucent, and the center has just the tiniest jiggle when you shake the pan.
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.
Eggs nutritional benefits
The base of a frittata is eggs, a highly nutritious food to include in your diet. One large egg provides:
6 grams of high quality protein
10 percent of your daily Vitamin B-12 (cobalamin) needs
22 percent of your daily selenium needs
Eggs are rich in the nutrient choline, an important part of cell membranes. While eggs do have cholesterol, research shows that eating eggs does not have a negative impact on your cholesterol levels or heart disease risk in most people.
Most of the nutrients in eggs are contained within the yolk, so don’t forgo eating this part of the egg!
Leeks nutritional benefits
Leeks are part of the same family as onions, garlic, shallots, scallions, and chives. They look like giant scallions, and have a pleasant mild onion-y, slightly sweet flavor.
Leeks are highly nutritious, and contain high amounts of vitamin A, vitamin K, and antioxidants. Leeks also have soluble fiber and prebiotics, which can benefit digestive and gut health.
Asparagus nutritional benefits
Asparagus is a highly nutritious vegetable that packs plenty of vitamins and minerals. A half cup serving of cooked asparagus provides: