Asparagus Leek Frittata
This Asparagus Leek Frittata is a healthy breakfast or dinner recipe that highlights fresh spring vegetables.
Cost $.63 per serving
- 8 eggs
- 1/2 tsp salt
- 4 slices good-quality bacon chopped
- 4 asparagus spears cut into 1-inch pieces
- 2 medium leeks thinly sliced
- Fresh chives for garnish
Preheat the oven to 400 degrees.
Crack the eggs into a large bowl and scramble until uniform in color. Stir in the salt. Set aside.
In a 10-inch cast iron skillet over medium-low heat, cook the chopped bacon for about 10 minutes, stirring constantly. I prefer it to be cooked through but not crispy. Remove the bacon with a slotted spoon once you’ve reached the desired texture, and leave the grease in the pan. Set the bacon aside.
Add the asparagus and leeks to the pan. Cover and cook the vegetables in the bacon grease over medium-low heat for about 5 minutes, until tender.
Return the cooked bacon to the pan and pour the egg mixture on top. Sprinkle with chopped chives.
Bake for about 15 minutes, or until set.
Calories: 124kcal | Carbohydrates: 4g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 285mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg