This Spinach Asparagus Leek Frittata with Roasted Cherry Tomatoes is such an easy, flavorful recipe made with fresh seasonal produce. Plus it’s gluten-free, keto-friendly and perfect for breakfast, lunch or dinner!
Now that we’re in the umpteenth week of quarantining, admittedly some days, cooking can feel like a drag. So with the temperatures rising and different vegetables coming into season, it’s definitely a welcome change. To switch things up, I joined a local farm’s CSA program (community-supported agriculture) for the first time. It kicked off last week and part of my share included spinach, asparagus and leeks. The trio was perfect in this frittata, and you can most certainly change things up depending on whatever veggies you have on hand.
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How to Make Spinach Asparagus Leek Frittata with Roasted Cherry Tomatoes
First, you may be wondering how a frittata differs from quiche. Here’s a quick rundown:
- Frittatas use little to no milk, whereas in quiches milk or heavy cream will make up more of the custard base.
- Quiches tend to have a crust, frittatas don’t. But that certainly isn’t a hard and fast rule.
- Quiches are usually baked as the method of cooking. Frittatas, on the other hand, typically start out cooking on the stove like scrambled eggs then finish off under the broiler. So you will need a broiler-proof skillet, such as cast iron.
No matter what vegetables or meats you ultimately decide to include, you’ll want to cook them up in the skillet first, then pour in your egg-cheese mixture. Feel free to skip the cheese if you like, but I find that impossible!
TIP: Once the eggs are in the skillet, keep the heat at medium at most and continue to slowly stir the mixture until the eggs are almost set and still a little wet and ribbony. Then top off with a bit more cheese and pop under the broiler. So easy!
And let’s not forget about those tomatoes! In full disclosure, you can skip the tomatoes; the frittata can totally stand on its own deliciousness. But holy cow, you’ll be missing out on some cherry bombs of flavor. Bursting, charred tomatoes mingling with garlic-infused olive oil, parm and fresh basil top off the frittata perfectly. And honestly, would be a scrumptious complement to anything you have coming off the grill this summer.😉
I hope you give this versatile frittata recipe a try. You won’t be disappointed! Now I’m off to pick up my Week 2 share which I’m sure will be inspiration for another summery post. Stay healthy and well-fed, gang!! xx, Kim💗
Here are more Egg-celent Recipes!😉
- Skillet Breakfast Pesto Pizza
- Easy Shakshuka w/ Marinara & Zucchini
- Poached Eggs Garlicky Mushrooms & Spinach
- Cherry Tomato & Pancetta Mini Quiches
- Sweet Potato Hash with Baked Eggs
- Cheesy Veggie Brunch Casserole
- Baked Zucchini Bites
Spinach Asparagus Leek Frittata with Roasted Cherry Tomatoes
- 3 tablespoons butter
- 2 leeks, chopped, white and green parts only (about 1 ½ cups)
- 12-15 ounces asparagus, trimmed, cut on diagonal into 1-inch pieces
- 4 ounces fresh spinach leaves
- 10 large eggs
- ¼ cup milk
- 1 ½ cups freshly grated gruyere (or other smooth melting cheese), divided
- 10 basil leaves, torn or thinly sliced
- Kosher salt and pepper
- Freshly grated parmesan cheese for serving
Roasted Cherry Tomatoes
- 8 ounces cherry tomatoes
- 3 cloves garlic, chopped
- 2 tablespoons olive oil
- Kosher salt and pepper
- 4 basil leaves, torn or thinly sliced
- Parmesan cheese
- Preheat broiler on high with rack in center of oven.
- Melt butter in broiler-proof, 10-inch-diameter skillet over medium heat. I use cast iron.
- Add leeks and asparagus. Season with salt and pepper, and sauté about 8 minutes until softened.
- Mix spinach into the skillet one handful at a time, allowing spinach to wilt before adding more.
- Whisk eggs, milk, 1 cup gruyere, and basil in medium bowl. Season with salt and pepper.
- Pour egg mixture in skillet with vegetables. Fold gently to combine. Continue to cook, slowly stirring and scraping the bottom of skillet with a heat-proof spatula until almost set. This will take 5-7 minutes.
- Remove skillet from heat. Sprinkle remaining ½ cup gruyere over egg mixture. Broil until frittata is puffed, set, and cheese has melted, 2-3 minutes.
- Cut into wedges and serve with Roasted Cherry Tomatoes and parmesan cheese. Can be served warm or at room temperature. Enjoy!
Roasted Cherry Tomatoes
- Preheat oven to 400 degrees F.
- Toss cherry tomatoes, garlic, and olive oil in a small cast iron skillet or small, heavy, broil-proof pan. Season with salt and pepper.
- Roast for 8-10 minutes, stirring halfway through.
- Turn oven to broil on high. Broil tomato mixture 2 minutes or until slightly charred.
- Remove from oven and let cool 5 minutes. Sprinkle with freshly grated parmesan cheese and fresh basil. (Can be made 2 days ahead. Let cool and refrigerate. Microwave to rewarm when ready to use.)
- Serve with frittata. These tomatoes are also delicious over fish, shrimp, chicken, steak and pork.
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