Frittata With Leeks, Asparagus and Goat Cheese 6.000

Jennifer Chase for The Washington Post

Nourish Apr 19, 2018

This frittata is an edible expression of spring: full of flavorful seasonal produce and dolloped with fresh, soft goat cheese. It makes for an easy, everyday meal, but also presents beautifully for entertaining.

To read the accompanying story, see: Lotta frittatas out there, but this one’s a keeper.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound bunch asparagus (woody ends trimmed), sliced on the bias into 3/4-inch pieces (about 2 1/2 cups)
  • 1 medium leek, white and light-green parts, well rinsed and chopped (about 2 cups)
  • 1/4 cup chopped parsley leaves
  • 1/4 cup chopped plus 8 whole chives
  • 7 large eggs
  • 1/4 cup low-fat milk (1 percent)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 ounces soft goat cheese (chevre)

Directions

Heat the oil in a medium (10-inch) cast-iron or ovenproof nonstick skillet over medium heat. Add the asparagus and leek and cook for about 6 minutes, stirring occasionally, until they are tender. Stir in the parsley and the chopped chives.

Whisk together the eggs, milk, salt and pepper in a medium bowl. Pour the egg mixture over the vegetables in the skillet, covering them evenly. Reduce the heat to medium-low and cook for 8 to 10 minutes, until the egg mixture has set around the edges but is still loose in the middle.

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Distribute the cheese over the top of the eggs in 10 to 12 dollops, and then scatter the whole chives on top. Place the skillet on the rack under the broiler; cook for 2 to 3 minutes, until the surface is set and golden brown. Allow to rest for a minute or two before cutting into 6 wedges.

Serve warm, or at room temperature.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Bonnie S. Benwick.

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