Recipes
Frittata with Asparagus Leek & Ricotta
- Lamb
Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.
Ingredients
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8 large eggs
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¼ cup crème fraîche
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½ teaspoon salt
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¼ teaspoon ground pepper
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2 tablespoons extra-virgin olive oil
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3 cups thinly sliced leeks (about 2 medium), rinsed well and patted dry
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1 pound asparagus, trimmed and cut into 1-inch pieces
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¼ cup part-skim ricotta cheese
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2 tablespoons pesto
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¼ cup fresh basil
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