Leek and Asparagus Frittata
with strawberry lime smoothie
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.
Smarts: If you want to change up the vegetables, zucchini or green beans would be great instead of the asparagus.
Tags
Proteins
Cuisines
Ingredients
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
Prep
- Leeks / Asparagus - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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.
- Eggs - Whisk together eggs, salt, and black pepper.
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Make
- Heat oven to 425F / 218C.
- 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.
- 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.
- Pour eggs over vegetables and stir to combine everything.
- 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.)
- Slice frittata into wedges. Enjoy with smoothie on the side.
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