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Asparagus and Leek Frittata with Goat Cheese

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 6
  • Category: breakfast


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.


  • 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
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup fresh dill, torn into small pieces


  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 blog post for more details).
  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.
  5. Add asparagus and cook for another 5-7 minutes, stirring occasionally, until asparagus is fork tender.
  6. Whisk eggs and Greek yogurt together until smooth.
  7. Add cooked vegetables, goat cheese, and dill to the scrambled eggs.
  8. Pour the egg mixture into a 7×10 baking dish.
  9. Bake for 30-35 minutes, until eggs are no longer translucent and the center is just a tiny bit jiggly.
  10. Let sit for at least ten minutes before cutting and serving.


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

Keywords: asparagus and leek frittata, vegetarian, gluten free