Spinach Asparagus Leek Frittata with Roasted Cherry Tomatoes
Such an easy and delicious recipe made with fresh seasonal produce that’s gluten-free, keto-friendly and perfect for breakfast, lunch or dinner!
Servings 6 servings
Calories 295kcal
Equipment
Ingredients
Frittata
- 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
Instructions
Frittata
- 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.
Notes
Store leftovers in the fridge up to 3 days and reheat in a 350 degree oven for 10 minutes until hot, or microwave.
Nutrition
Calories: 295kcal | Carbohydrates: 10g | Protein: 19g | Fat: 15g | Cholesterol: 313mg | Sodium: 259mg | Potassium: 499mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3726IU | Vitamin C: 21mg | Calcium: 335mg