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Leek and Asparagus Frittata
with strawberry lime smoothie

Active: 25 min Total: 50 min
With spring upon us, this frittata uses two spring ingredients - leeks and asparagus - to create layers of flavor.
Smarts: If you want to change up the vegetables, zucchini or green beans would be great instead of the asparagus.


Leek and Asparagus Frittata:
  • Leeks - 1 , chopped
  • Asparagus - 1 bunch , chopped
  • Eggs - 8
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Strawberry Lime Smoothie:
  • Strawberries, fresh or frozen - 8 oz
  • Bananas - 1
  • Coconut milk, light - 1 cup
  • Ice - 1 1/2 cups
  • Lime juice - 2 tsp


  1. Leeks / Asparagus - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make smoothie - Combine strawberries, bananas, coconut milk, ice, and lime juice in a blender. Blend until smooth, adding water as needed to help it blend.
  3. Eggs - Whisk together eggs, salt, and black pepper.

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  1. Heat oven to 425F / 218C.
  2. While oven heats, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet with oil over medium heat. Add leeks and saute until very tender, 8 to 10 minutes.
  3. Add asparagus to leeks and continue cooking until asparagus is tender, 3 to 5 minutes more (depending on thickness of asparagus spears). Season leeks and asparagus with some salt.
  4. Pour eggs over vegetables and stir to combine everything.
  5. Transfer frittata to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
  6. Slice frittata into wedges. Enjoy with smoothie on the side.



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